• Korean Chemical Engineering Research
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• v.53 no.1
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• pp.121-126
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• 2015

The objective of this study is to evaluate the catalytic potential of the porous material prepared from water treatment sludge. The textural properties of the catalyst were studied using $N_2$ adsorption and desorption isotherms, scanning electron microscope, and X-ray diffraction. The pellet-type catalyst prepared using water treatment sludge is determined to be a material that contains mesopores as well as micropores. The specific surface area of the catalyst is $157m^2/g$. Acidic characteristics of the catalyst are analyzed by temperature-programmed desorption of ammonia and infrared spectroscopy of adsorbed pyridine. 2-Butanol dehydration reaction was carried out in a fixed bed catalytic reactor. Yields of 1-butene, trans-2-butene, and cis-2-butene at $350^{\circ}C$ were 25.6 wt%, 19.2 wt%, and 29.9 wt%, respectively. This catalytic activity of the catalyst based on water treatment sludge in 2-butanol dehydration is due to the acid sites composed of Bronsted acid sites and Lewis acid sites. It was confirmed that the catalyst based on water treatment sludge can be utilized to produce $C_4$ olefin through butanol dehydration.

• Journal of the Korea Organic Resources Recycling Association
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• v.31 no.1
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• pp.47-56
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• 2023

This study describes the successful synthesize strategy for the silica nanoparticles utilizing various water sources, including tap, industrial, and stream waters without using deionized water. Also, as-synthesized silica nanoparticles are employed as dispersive materials for the electro-responsive smart fluid application. Specifically, homogeneous silica nanoparticles with sizes of 500-700nm are successfully prepared in large scale at once (ca. 12.0 g) with the described experimental method and showing similar structural and chemical characteristics with silica nanoparticles synthesized using the deionized water. The size of silica nanoparticles are varied according to the ion conductivity differences of tap, industrial, stream water, and deionized water. The size of silica nanoparticles decresed with the increased ion conductivity, indicating the ion suppression of growth of silica nanoparticles. Moreover, as-synthesized silica nanoparticles from various water sources of electro-responsive characteristic are investigated by the smart fluid application. The smart fluids containing silica nanoparticles synthesized by tap, industrial, and stream water exhibited higher shear stress compared to the deionized water, owing to the more rigid fibril-like structures formed by the smaller silica nanoparticles. Conclusively, uniform silica nanoparticles from various water sources without any purification are able to successfully prepared without usage of deionized water and resulting silica nanoparticles manifested higher electro-responsive performance.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.348-356
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• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.13 no.6
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• pp.315-319
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• 2003

The quality, quantity, color, and characteristics were found out cultured seawater pearls and freshwater pearls. In the XRF measurement Ca chemical combinations were the main elements and Sr was detected at higher levels for the sea-water pearl and Si, S, Ca, Mn, P and other elements were found at higher levels for the fresh-water pearls. Such differences is judged to be caused by the ion diluted in sea and fresh water which affects the pearl elements. Although near similar structural peak was shown for the FT-IR measurement, the fresh-water pearl showed a lower peak for the 2344 wave. For the results of PL, the peak for fresh-water measured with Hd-Cd Laser at 455 nm was higher and with the Ar-ion Laser measurements, peaks were high at 545 nm and 570 nm for fresh-water pearl and sea-water pearls respectively.

• Environmental Engineering Research
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• v.19 no.3
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• pp.197-203
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• 2014

This study estimated spatial and seasonal variation of water quality to understand characteristics of Nakdong river basin, Korea. All together 11 parameters (discharge, water temperature, dissolved oxygen, 5-day biochemical oxygen demand, chemical oxygen demand, pH, suspended solids, electrical conductivity, total nitrogen, total phosphorus, and total organic carbon) at 22 different sites for the period of 2003-2011 were analyzed using multivariate statistical techniques (cluster analysis, principal component analysis and factor analysis). Hierarchical cluster analysis grouped whole river basin into three zones, i.e., relatively less polluted (LP), medium polluted (MP) and highly polluted (HP) based on similarity of water quality characteristics. The results of factor analysis/principal component analysis explained up to 83.0%, 81.7% and 82.7% of total variance in water quality data of LP, MP, and HP zones, respectively. The rotated components of PCA obtained from factor analysis indicate that the parameters responsible for water quality variations were mainly related to discharge and total pollution loads (non-point pollution source) in LP, MP and HP areas; organic and nutrient pollution in LP and HP zones; and temperature, DO and TN in LP zone. This study demonstrates the usefulness of multivariate statistical techniques for analysis and interpretation of multi-parameter, multi-location and multi-year data sets.

• Current Research on Agriculture and Life Sciences
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• v.32 no.4
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• pp.203-209
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• 2014

This study investigated characteristics of rainfall and water quality in Saemangeum area with attention to temporal and spatial distributions. A high variability in rainfall was noted during July and August. The temporal analysis of water quality data indicated that DO and TN as well as BOD, COD and SS were within national standards except for increased concentrations during spring and summer, unlike TP values that indicated poor water quality. Standard deviation showed a high variability in SS among the seasons most especially during summer. The high dispersion indicated variability in the chemical composition of pollutants where the temporal and spatial variations caused by polluting sources and/or seasonal changes were most evident for BOD and COD during winter and spring. The box plots and bar charts showed steadily low concentrations of BOD, COD, TN and TP except within Iksan and notable significant variations in SS concentrations among the monitoring stations. Thus, high pollution levels requiring intervention were identified in Mangyeong river basin with particular concern for areas represented by Iksan station. It was noted that Iksan received a considerable amount of rainfall which meant high runoff which could explain the significant pollution levels revealed in the water quality spatial distribution. Major pollution contributing pollutants within Saemangeum area were identified as SS, BOD, COD and TN. Therefore the present results could be used as a guideline for the temporal and spatial distributions analysis of both rainfall and water quality in Saemangeum watershed.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2002.10a
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• pp.441-444
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• 2002

In recent, industrialization increases the level of pollution load in sea areas, and the inflows of pollutants to public sea areas cause sudden and wide-range of influence to the water quality and the ecosystem. To prepare for these kinds of unpredictable water pollution issues, the necessity is emerging to build an automatic water quality monitoring system, which can monitor and alarm the water quality changes of the subject sea areas. For the ongoing installation plan of the automatic water quality monitoring system around the Saemankeum sea area, this report compares and analyzes its installation conditions as well as the physical and chemical characteristics of the in-situ type and the water-sampling type of the automatic water quality monitoring equipments, and subjects to provide elementary data for the system installation in the Saemankeum.

• Journal of the Korean Society of Safety
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• v.24 no.5
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• pp.21-27
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• 2009

Effective way of cooking oil fire extinguishment is using water mist system which has cooling and smothering effects. Low pressure water mist system has advantage because it is compatible with existing sprinkler systems. To increase the effectiveness of low pressure water mist system, additives can be used which increase the momentum of water particle and the chemical effect. In this experiment, aqueous film forming form(AFFF) agent is used as additive and the effect of additive concentration and water pressure are experimented. For the extinguishment of cooking oil fire such as soybean and olive oils, AFFF agent is effective and can decrease the fire extinguishing time and water consumption.

• Journal of Environmental Health Sciences
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• v.28 no.5
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• pp.65-70
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• 2002

Recently, surfactants were frequently used in order to desorb the hydrophobic organic compounds (HOCs) from soil and to enhance the bioavailability. Among them, -cyclodextrin ($\beta$-CD) is one of those. This study was performed to investigate the binding characteristics between benzene and $\beta$-CD and to examine the bioavailability of benzene. First, we investigated binding characteristics between benzene and $\beta$-CD in water and water/soil system. Then, we examined the effect of $\beta$-CD on the biodegradation of benzene in water and water/soil system. Experimental results on the binding characteristics showed that $\beta$-CD resulted in an efficient complex formation with benzene. As -CD concentration increased, the benzene concentration complexed with $\beta$-CD rapidly increased to 30-40% initial benzene added, and reached the equilibrium. We also investigated the effect of $\beta$-CD on the desorption of benzene from soil in the water/soil system. As $\beta$-CD concentration increased, benzene concentration desorbed into water increased up to 90%. How-ever, in its application to biodegradation of benzene in water and water/soil system, the biodegradation rate of benzene did not improved in the presence of $\beta$-CD compared with in the absense of $\beta$-CD. This result indicated that $\beta$-CD was more preferentially used as a carbon source than benzene. Therefore, for remediation of benzene contaminated soils, $\beta$-CD can be used as a surfactant to desert benzene from soil, and then ex-situ chemical treatment can be applied for the remediation.

• Journal of the Korean Society of Visualization
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• v.19 no.3
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• pp.84-91
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• 2021

Effervescent tablets generate gas bubbles when chemical reaction occurs between water and tablets. Most of previous studies have been focused on pharmaceutical characteristics of tablets. However, for their applications in disinfectants, cleaners, and pesticides, physical characteristics of bubbles released from the effervescent tablets when they are in water are important. In this study, we experimentally investigated the characteristics of microbubbles generated by an effervescent tablet made of sodium bicarbonate and tartaric acid using PDPA and high-speed camera. Microbubbles were generated using different weights of effervescent tablet as well as in different water temperature. The experimental study shows increase in reaction time, bubble concentration and rise velocity as the weight of effervescent tablet increases from 1 to 20 g. The decrease in average bubble diameter was observed when the temperature of water increased from 25 to 45 ℃. Further, reaction time varies inversely with increase in water temperature, while bubble rise velocity is directly proportional to increase in water temperature. Effervescent table continuously generates the bubble with approximately constant diameter (235 ㎛) in the water. However, bubble concentration and bubble rise velocity decreased over time.