• Journal of the Korean Crystal Growth and Crystal Technology
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• v.28 no.2
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• pp.80-84
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• 2018

Mg alloys AZ31 and AZ91 were Plasma-Electrolytic-Oxidized in Na-P and Na-Si system electrolyte at various concentration, applied voltage and time. Thickness and surface roughness of PEO coating were examined. Salt spraying test were carried out to compare their corrosion resistances. Generally, corrosion resistances rate were increased as thickness and crystallinity increasing. Size of pore being larger, long term corrosion resistance decreased. It is turned out that $Mg_2SiO_4$ and other crystalline phase rather than MgO might be increase corrosion resistance dramatically.

• Journal of Korea Foresty Energy
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• v.20 no.2
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• pp.46-57
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• 2001

This study was conducted to provide tending operation information for the effective management in unmanaged artificial forests of Pinus densiflora for. erecta, Pinus rigida, and larix leptolepis, based on the study of the comparison of tree growth pattern by residual stand density after thinning practices. Followings are summarized results of this study. 1. The diameter growth of residual trees was increased as residual stand density decreased by thinning practices in the stands of Pinus densiflora for. erecta, and Pinus rigida, and subcompartment (Ga) and (Na) of Larix leptolepis. The statistical analysis noted that the tree growth was significantly different by the residual stand density. 2. The height growth did not show corresponding results by stand density treatment pattern, which indicated that the height growth was not directly influenced by residual stand density, but by site quality of the stand. 3. The diameter increment for the last six years was proportionately increased in larger diameter classes and less dense stands.

• Journal of Navigation and Port Research
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• v.37 no.2
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• pp.129-135
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• 2013

Recently, waste water treatment system is developed in small and middle size to get more economic advantage. Freeze concentration system has high thermodynamic efficiency and low energy consumption, can re-use purified water and cold energy obtained from ice. This study was experimentally performed to investigate pollution containment in frozen layer by cooling wall temperature, air-bubble flow methods, initial ice-lining thickness of frozen layer in NaCl aqueous solution and the representative heavy metals, Pb and Cr aqueous solution. As the result, a decrease in the cooling wall temperature bring a higher growth rate of ice front and the more solute was involved in frozen layer. The method to inject directly air-bubble into ice-liquid interface through ring shape nozzle gave high purity of ice compared to indirect method. Ice lining in 5mm thickness resulted in frozen layer with higher purity than 1mm thickness.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.682-687
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• 2018

We investigated the effects of a highly saline solution (HS) containing hypochlorous acid, calcium chloride ($CaCl_2$), and phosphoric acid ($H_3PO_4$) on cell death and growth rate of laver Porphyra yezoensis and green laver Ulva intestinalis. Cell death rates of laver treated with HS and HS plus hypochlorous acid (HS + HOCl) in the harvesting stage were less than 0.5%, and there were no significant differences between the HS and HS + HOCl treatments. However, cell death of green laver treated with HS + HOCl in the harvesting stage was greater than 81.2%. These results indicate that the addition of HOCl is highly effective to eradicate noxious green laver without causing damage to laver. The addition of HOCl and $H_3PO_4$ to HS did not increase the area or weight of laver blades. A combination treatment of $CaCl_2$ and HS, however, significantly increased the area and weight of laver lades compared to controls (P<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1743-1749
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• 2011

The microbial reduction and quality characteristics of salted Chinese cabbage using electrolyzed water were investigated. The electrolyzed water was used to control the microbes in the processes of primary washing, salting, and secondary washing. The total bacteria, lactic acid bacteria, coliform, pH, salinity, vitamin C, and total sugar were analyzed. After primary washing by electrolyzed water, the total bacteria populations were reduced to 2.78 log cfu/g, and the coliform populations were similarly reduced. After secondary washing by electrolyzed water, the total bacteria population of Chinese cabbage was reduced to a maximum of 1.5 log cfu/g. The salinity of Chinese cabbage and salting solutions increased rapidly over three hours, and then increased slowly. The sterilization effect of electrolyzed salting water could not last beyond 3 hours, because the OHCl concentration of electrolyzed water was reduced by over 90% at the third hours of the salting process. Vitamin C was reduced and total sugar did not change regardless of treatments during the salting process. Consequently, electrolyzed water was effective to remove microbes from salted Chinese cabbages.

• 한국지구물리탐사학회:학술대회논문집
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• 2000.09a
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• pp.54-69
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• 2000

There are groundwater trouble by high-salinity yield inducing sea-water intrusion in Cheju Island. It is used groundwater-GIS(Well-lnfo) in the maintenance and management of groundwater in Cheju Island to grasp groundwater trouble area and cause of high-salinity yield. For 16 wells certain to yield high-salinity, we logged specific electrical conductivity(EC) and tried to get hold of freshwater and saltwater relationship. As result of distribution of $Cl^-$ by depth, it is showed up groundwater trouble by high-salinity yield in the east coastal area and the partly north coastal area. The reason of high-salinity groundwater yield are low-groundwater level by the structure of geology and low-hydraulic gradient etc. There is necessity for management to development and use of groundwater in the high-salinity area, special management area.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.43-57
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• 1977

In order to establish methods of potato processing for mixed cooking with rice as main diet, treatment for polyphenol oxidase inactivation in potato tissues, and safety in regard to sanitation were studied. The results were summarized as follows: 1. Cut potato granule which were blanched in boiling water are practical and best in color within $3{\sim}6\;minutes$ dipping. 2. Dipping treatment of potato granules in a saline solution is not pratical because of the resulting color and saline taste. 3. Dipping treatment of potato granules in a boiling saline solution is not practical because of residual salt. 4. Dipping treatment of potato granules in low concentration of hydrochloric acid solution is not effective in color changes but dipping treatment from 0.1N concentration for 4-10 minutes to 0.5N concentration for $1{\sim}10minutes$ shows good effects. 5. Dipping treatment in boiling hydrochloric acid solution of 0.04-0.068N concentration for 3-5 minutes dipping is practical for its resulting color. 6. Dipping treatments in 0.05% of $K_2S_20_5$ solution for $50{\sim}60\;minutes$ and in 0.06% for $40{\sim}60\;minutes$ and 0.065% for $10{\sim}60\;minutes$ shows a small palatability in color but its boiled potato granules shows good color 7. Treatments for any time in $0.01{\sim}0.03%$ of boiling $K_2K_20_5$ solution after predipping in its cold solution for longer time than 30minutes show effective in the color and palatability of the potato granules and their cooked ones. 8. From the view of food sanitation, dipping treatment of the potato granules in the solution of $K_2S_20_5$ is safe because of the few residual amount of $SO_2$. 9. All the methods of treatment that potato granules are dipped for any time at 0.01% of $K_2S_20_5$ solution are safe from the view of fond sanitation. At 0.03% of $K_2S_20_5$ solution, nothing but the methods of treatment that they are dipped within 30 minutes and boiled within 4 minutes are safe.

• The Journal of Natural Sciences
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• v.5 no.2
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• pp.49-62
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• 1992

This study was carried out to investigate the emergence, growth and yield components in rice inassoccation with Several cultivation methods direct sowing flooded paddy field(DSF), direct sowing by airplane(DSA), direct sowing in dry paddy field(DSD), 8days seedling planting(8DS), and 35days seedlingplanting(35DS). Also this study was attempeted to know the effects of calcium peroxide on germinationand early growth of rice under different soil conditions, seeding depth, application of organic matter,indirect sowing flooded paddy field.1. Rate of emergence was 73% in DSF, 70% in DSA, 62% in DSD, respectively, under the different cultivation method of rice in reclaimed paddy field.2. Degree of lodging in relation to cultivation was 5 at both DSF and DSA, 3 at DSD, 2 at both 8DS and 35DS respectively.3. Maximum tiller number was 568 per m2 at DSF and 527 at DSA. Heating was delayed for 4 days at DSF, 8 days at DSD and 2 days at 8DS as comparison with that at 35DS.4. Yield was higher 1% to 3% at DSF than that at DSA and DSD while decreased by 12% as compared with that of seedling planting.5. Total dry weight of seedling was decreased by 57% at 8DS, 60% at DSF 63% at DSD, respectively, under 0.3% of salinity. Ratio of decreasing in dry weight was higher with high salinity.6. The amount of O2 released was recorded highest to 2 to 3days after irrigatition, thereafter remaining constant to 10 days after irrigatition.7. The optimum coating amount of calcium peroxide for germination was a half of rice seed weight with 1 cm sowing depth and one-fold with 2-cm sowing depth when rice straw was not applied. With rice straw applied, on the other hand, the amount of peroxide was one-fold with 1-cm sowing depth. It was found that, under the condition of applied 600kg/10a, of 2-cm soil depth with rice straw calcium peroxide coating had no effect on emergence of rice seedling.8. In reclaimed paddy field, lodging degree was 7 with direct sowing by machine and 9 with direct sowing by hand.9. Yield was increased by 5% by applying rice straw with direct sowing by machine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1184-1188
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• 2011

This study analyzed changes in the texture and salt content of Chinese cabbage after salting using different methods to determine the effects of low salt brining. To verify the possibility of brining under low salt concentration, Chinese cabbage was salted with 1%, 2%, 6%, and 10% salt solutions by pressing, pressure reduction, or steaming. After salting, the firmness (g, determined using the puncture test) of the Chinese cabbage changed according to the brining methods used, however, an increasing trend in rigidity was observed as the salinity increased. Because the power applied during pressing or pressure reduction treatments is higher, the firmness of and penetration time on the surface of the brined Chinese cabbages after these treatments increased more in the 6% salt solution cabbage. Additionally, the Chinese cabbages treated with steam showed significantly higher firmness and penetration time than those treated by pressing and pressure reduction. As a result of pressing the 6% salt concentrated cabbage with 1.35 $kg{\cdot}f/cm^2$, a pressure reduction from 250 mmHg, and steaming at 100$^{\circ}C$ for 1 min, the cabbage had roughly 2% of the salt concentration, ultimately. These physical treatments of pressing, pressure reduction, and steaming could be used as new methods for preparing salted Chinese cabbage with low salt concentrations for general use.

• Journal of Environmental Health Sciences
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• v.27 no.1
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• pp.27-35
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• 2001

This aim of the work presented in this paper is to investigate the factors that affcet chlorine decay and to develop functional relationships that can be used to enhance the durability of network models. predictive relationships were established that correlated the rate of chlorine decay to the various water conditions such as DOC, N $H_3$-N, initial chlorine, contact time, temperature and pH values. Free chlorine residual decreased with increasing temperature, DOC, N $H_3$-N, reaction time and chlorine dose. At 2$0^{\circ}C$, pH 7, The initial chlorine demand per mg as DOC/L and mg as N $H_3$-N/L was about 0.43, 2.69 mg/$\ell$ respectively at 180 minutes contact time. The Reaction between chlorine and humic acids was lasted intil 48hr, but the reaction between chlorine and N $H_3$-N was almost completed in 180 min. When the temperature is raised by 1$0^{\circ}C$, chlorine is more consumed about 0.25 mg/$\ell$ in the absence of organic substances and it is more consumed about 3.4 mg/$\ell$ in the presence of humic acid (5 mg/$\ell$) in water at pH 7 for 180 min. Regression Analysis created the resulting prediction equation for the chlorine decay in a SPSS package of the computer system. The model is as follows; $C_{t}$=1.239+0.707(Co)-0.000529(Time)-0.0112(Temp)+0.02227(pH)-0.42(DOC)-2.132(N $H_3$-N).).