• Journal of Korean Society of Water and Wastewater
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• v.21 no.6
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• pp.727-735
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• 2007

The use of water by cities is increasing owing to industrialization, the concentration of population, and the enhancement of the standard of living. Accordingly, the amount of waste water is also increasing, and the degree of pollution of the water system is rising. In order to solve this problem, it is necessary to remove organisms and suspended particles as well as the products of eutrophication such as nitrates and phosphates. This study developed a high-end treatment engineering solution with maximum efficiency and lower costs by researching and developing a advanced treatment engineering solution with the use of Biosorption. As a result, the study conducted a test with a $50m^3/day$ Pilot Scale Plant by developing treatment engineering so that only the secondary treatment satisfies the standard of water quality and which provided optimal treatment efficiency along with convenient maintenance and management. The removal of organisms, which has to be pursued first for realizing nitrification during the test period, was made in such a way that there would be no oxidation by microorganisms in the reactor while preparing oxygen as an inhibitor for the growth of microorganism in the course of moving toward the primary settling pond. The study introduced microorganisms in the endogeneous respiration stage to perform adhesion, absorption, and filtering by bringing them into contact with the inflowing water with the use of a sludge returning from the secondary settling pond. Also a test was conducted to determine how effective the microorganisms are as an inner source of carbon. The HRT(Hydraulic Retention Time) in the nitrification tank (aerobic tank) could be reduced to two hours or below, and the stable treatment efficiency of the process using the organisms absorbed in the NAR reactor as a source of carbon could be proven. Also, given that the anaerobic condition of the pre-treatment tank becomes basic in the area of phosphate discharge, it was found that there was excellent efficiency for the removal of phosphate when the pre-treatment tank induced the discharge of phosphate and the polishing reactor induced the uptake of phosphate. The removal efficiency was shown to be about 94.4% for $BOD_5$. 90.7% for $COD_{Cr}$ 84.3% for $COD_{Mn}$, 96.0% for SS, 77.3% for TN, and 96.0% for TP.

• Ocean and Polar Research
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• v.27 no.2
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• pp.149-159
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• 2005

Samples were collected from five stations in February, May, July, and September 2004 to investigate seasonal variations in the phytoplankton community and the relationship between dominant genera and environmental factors in Asan Bay. In February, microphytoplankton contributed 80% to the total chlorophyll a. Diatom dominated the phytoplankton community, accounting for 85.9% of the total cell number, followed by dinoflagellates (6%). Dominant species were Skeletonema costatum and Thalassiosira spp. Abundant diatom, including S. costatum and Thalassiosira spp., may be affected by water temperature and silicate at Station 1 and 2 in February 2004. In May, the nanophytoplankton contribution to total phytoplankton was higher than in other seasons. However, abundance of S. costatum and Thalassiosira spp. decreased, since the growth of S. costatum and Thalassiosira spp. might be limited by phosphates (P) resulting from low P concentration and a high DIN:DIP ratio in the outer region. In July, dominant phytoplankton groups were diatom (39%), cryptophyceae (28%), and cyanophyceae (20%). Dominant genera were Oscillatoria spp. and phytoflagellate of a monad type in the inner region (Station 1 and 2), whereas S. costatum was dominant in the outer region (Station 4 and 5). In September, dominant phytoplankton were diatom (69%) and cryptophyceae (28%). Dominant genera were phytoflagellate of the monad type, S. costatum in the inner region, while Chaetoceros spp. was dominant in the outer region.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.6
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• pp.405-412
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• 1991

Whitefish(Coregonus clupeaformis) and Burbot(Lota iota) muscle was filleted, treated with dipotassium phosphate(pH 8.0) by means of high pressure injection method, and finally stored at $-l2^{\circ}C$ for 3 months. Factors, the pH, moisture content, and total amount of collagen were analyzed on the samples before and after the frozen storage. The pH of the sample showed substantially higher values in the phosphate treated muscles than the controls and decreased after 3 months storage in all of the whitefish and burbot samples, there was no significant differences in the moisture content between the control and treated but some reduction occurred during frozen storage. The amount of total collagen in the tail sections of burbot was significantly high comparing with head sections and hardness of the tail section also showed high values which indicated that total collagen might be related to the texture of fish muscle. However, in the case of whitefish the effect was not apparent. The effects of these factors on the hardness determined by Instron texturometer were analyzed through standardized multiple regression. A specific factor was not apparent to the texture of white fish while pH showed the highest correlation to the hardness of the burbot muscle.

• Journal of Physiology & Pathology in Korean Medicine
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• v.28 no.1
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• pp.29-34
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• 2014

Bone homeostasis is maintained by balance between bone resorbing-osteoclasts and bone forming-osteoblasts. Excessive osteoclastic bone resorption plays a critical role in bone destruction in pathological bone diseases such as osteoporosis, rheumatoid arthritis, and periodontal disease. Many compounds derived from natural products have pharmacological applications and have therapeutic value for treating or preventing several bone diseases characterized by excessive bone resorption. To discover new compounds that can act as anti-resorptive agents, we screened for natural compounds that regulate osteclast differentiation, and found that water extract of Ziziphus Jujuba Mill (WEZJ) has inhibitory effects on osteoclast differentiation. In this study, WEZJ clearly inhibits the osteoclast differentiation in the presence of receptor activator of nuclear factor kB (RANKL), macrophage colony-stimulating factor (M-CSF) without cytoxicity by blocking activation of nuclear factor of activated T cells (NFAT)c1, and c-Fos. In signaling pathway, the phosphorylation of Akt, p38, c-Jun N-terminal kinases (JNK), extracellular signal-regulated kinases (ERK) and the expression of osteoclast-associated receptor (OSCAR), tartrate-resistant acid phosphates (TRAP), Integrin av, Integrin b3, Cathepsin K are suppressed, too. These result suggest that WEZJ may have therapeutic value for treating or preventing several bone diseases characterized by excessive bone destruction.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.123-128
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• 1991

Addition of two different salt mixtures of sodium phosphates, Ca-EDTA, $NaNO_2$ and sodium citrate were investigated for their effects on relative viscosity, textrue, sensory properties of kimchi and solids contents of kimchi and kimchi liquid during fermentation at $4{\sim}3.5^{\circ}C$. The salt mixtures were added into half fermented kimchi with the concentration range of $0.001{\sim}0.01\;M$. The results showed that higher values in viscosity of kimchi liquids were obtained for those fermented at low temperature and with salts mixtures added. The hardness of Chinese cabbage was gernerally increased until pH 4.0 reached and then decreased thereafter for those fermented without salts mixture. However the salts added kimchi showed no decrease and a slightly harder texture measured at the late stage of fermentation. Soluble solids concentration steadly decreased in kimchi liquids for those salts mixture added while those without salts mixture were initially increased followed by slow decrease. Comparison of sensory properties showed that the degree of changes was reduced when salt mixture was added. Higher scores in fresh-sourness and acidic taste, hardness and chewiness in texture and lower moldy odor were obtained when the data was compared for those kimchi having the pH range of $4.0{\sim}4.2$.

• Journal of the Korean institute of surface engineering
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• v.12 no.3
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• pp.207-216
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• 1979

Environmental pollution or contaminations caused by various kinds of pollutants have become one of most serious problems of our time. Environ mental pollution is the unfavoralble alteration of our surroundings, through direct or indirect effects of changes in energy patterns, rediation levels, chemical and physical constitution and abundances of organisms. These changes may affect humans directly or through their supplies of water and of agicultural and other biological products, their physical objects or possessions, or their opportunities for recreation and appreciation of nature. Pollutants that meet the criteria of this definition of environmental pollution are numerous: gases (such as sulfur dioxide and nitrogen oxides) and paniculate matter (such as smoke particles, lead aerosols, and asbestos) in the atmosphere; pesticides and radioactive isotopes in the atmosphee and in waterways; sewage, organic. chemicals, and phosphates in water; solid wastes on land; excessive heating (thermal pollution) of rivers and lakes; and many others. Some of these pollutants are introduced into the environment naturally, others by human actions, and most in both ways. Our major concer is with environmental pollution resulting wholly or largely as a by-product of human activities, because these can be controlled most readily. Environmental pollution cannot be solved by science and technology alone. It should be handled by an interdisciplinary approach with combined methods of science and technology as wen as social science disciplines for the better solution of this critical problem. In this respect, introducing "Environmental Science," a new scientific approach for the solution of environmental problems, which is now widely accepted by most developed countries of the world will be very helpful for systematization of theoretical basis for a new scientific approach to environmental pollution. Environmental science is "the study of all systems of air, land, water, energy, and life that surround Man. It includes all sciences directed to the system-level of understanding of the environment, drawing especially upon such disciplines as meteorology, geophysics, oceanography, and ecology, and utilizing to the fullest knowledge and techniques developed in such fields as physics, chemistry, biology, mathematics and engineering as well as many social science disciplines, such as economics, such as economics, law, political science and public administration." The components of this discipline are not new, for they are drawn from existing areas of science within biology chemistry, physics, and geoscience. What is really new about environmental science, however, is it siewpoint - its orientation to global problems, its conception of the earth as a set of interlocking, interacting systems, and its interest in Man as a part of these systems.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.865-870
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• 1990

Four different fermentation methods of Korean cucumber pickles were compared with conventional method, pickling in 10% NaCl solution at $25^{\circ}C$, in order to improve the storage stability. The methods studied were brining the cucumbers in hot($90^{\circ}C$) 10% NaCl solution(method A), addition of KCl and $CaCl_2$ into the hot salt solution(method B) addition of a sodium salts mixture of phosphates, nitrite and citrate into half fermented pickles prepared by method B(method C), substituted nitrite and citrate with KCl in method C(method D). It was found from results that the method C and D reduced the decreasing rate of pH very significantly by more than 3 fold and method B also showed the reducing effect. However, higher total acidity was measured for method C and D, which was opposite to pH results. Changes in hardness of cucumber showed little difference to control while color of brining solution exhibited some difference in their Hunter values. Organoleptic comparison showed a clear effect of salts mixtures by receiving the significant higher scores in fresh cucumber flavor and lower values in yeast moldy and sour flavor for method C and D when those were compared to control.

• Journal of Plant Biology
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• v.16 no.3_4
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• pp.17-34
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• 1973

The physico-chemical factors, the distribution of chlorophyll and the primary production of the lakes Hwajinpo, Yongrangho, Chunchonho, Uiamho, Soyangho and Changjamot have been studied in order to make ecological comparison among these lakes during summer stagnation period of August to September of 1973. On the basis of the characteristics of these lakes, the lake types have been discussed. Thermocline is observed at 3-4m zone in the lake Changjamot and 4-5m zone in the lake Yongrangho. In the case of lake Hwajinpo and impoundments, the distinct thermal stratification is not observed at the summer stagnation period. As to vertical distribution of dissolved oxygen, a positive heterograde curve is obtained in the lakes Hwajinpo and Yongrangho. In the lake Changjamot the typical clinograde curve and the oxygen depletion in hypolimnion are observed. In the case of impoundments, however, the orthograde curve is observed in the lakes Chunchonho and Uiamho. While in the lake Soyangho, any stratification of the disssolved oxygen is not found. In the brackish lakes, such as lakes Hwajinpo and Yongragho, the salinity of hypolimnion is found to be much higher than that of epilimnion. In the lake Hwajinpo, the salinity of hypolimnion is exhibited 32.7$\textperthousand$, which is nearly the same as sea water. The distribution of nitrogenous compounds and phosphates is found to be high in the lake Changjmot. The silicate is also found in high concentration in the lake Chunchonho, and the distribution of nutrients in the brackish lakes is generally low. As to the vertical distribution of chlorophyll level, the lake Changjamot shows a stratum type and the brackish lakes L-type stratification. In the impoundments, lakes Chunchonho and Uiamho appear to be homogeneous type. Seasonal variation of chlorophyll level in the lake Changjamot is examined from January to September 1973. The vertical distribution of chlorophyll during the period of circulation from January to April is homogeneous type and is stratum type thereafter. The maximum chlorophyll level is 277.4mg/$m^2$ on June 23 and the pattern of seasonal variation of chlorophyll level is comparable to the type of eutrophy. The horizontal distribution of chlorophyll level is studied in the brackish lakes, Hwajinpo and Yongrangho. The pattern of distribution is found to be an irregular type. On the basis of measurements of primary production by means of the carbon-14 method and the distribution of chlorophyll level, it is concluded that the interior part of the lake Hwajinpo and Changjamot are eutrophic and the exterior part of the lake Hwajinpo, lake Yongrangho and the impoundments, lake Uiambo and Soyangho are mesotrophic.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.544-548
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• 1997

Effects of four kinds of phosphate complex on the water holding capacity(W.H.C) and protein solubility of yellow-corvenia(Pseudosciance manchurica) and hair tail(Trichurus lepturns) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyro-phosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mixing sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko(fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 minutes at 85$^{\circ}C$.

• Applied Biological Chemistry
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• v.29 no.1
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• pp.83-89
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• 1986

To investigate effectors on the colloidal stability of whey and soybean proteins, characteristics of tofu-gel formation, effects of heat treatment and salt composition on the colloidal stability, and effects of heat treatment on storage stability were analyzed. When experimental tofus were made from the mixture of whey and soybean, the calcium in the whey precipitated the soy proteins, and disrupted the gel formation, which resulted in the curd of poor texture. In the heat treatment at $60{\sim}100^{\circ}C$, whey and the whey proteins dialyzed against distilled water were readily preciptated at over $70^{\circ}C$, but the mixture of whey and soy extract as well as soy extract were stable at the range of temperature. The proteins of soy extract, whey dialyzed against sodium phosphate buffer, and the mixture were stable at the same heat treatment, and this suggested that phosphates in the soy extract stabilize specialty the whey proteins. Soy proteins were easily destabilized by adding $CaCl_2(0.05{\sim}0.07M)$ at $80{\circ}C$ and $70{\sim}85%$ of the proteins in soy extract and the mixture were preciptated, while only $30{\sim}55%$ of the proteins in whey dialyzed against distilled water were destabilized at the same conditions. Storage stability at $4^{\circ}C$ of the mixture was increased when the mixture was treated at $63^{\circ}C$ and lower temperature.