• Economic and Environmental Geology
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• v.36 no.2
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• pp.75-87
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• 2003

The Haman-Gunbuk mineralized area is located within the Cretaceous Gyeongsang Basin along the southeastern part of the Korean peninsula. Major ore minerals, magnetite, scheelite, molybdenite and chalcopyrite, together with base-metal sulfides and minor sulfosalts, occur in fissure-filling tourmaline, quartz and carbonates veins contained within Cretaceous sedimentary and volcanic rocks anu/or granodiorite (118{\pm}$3.0 Ma). The ore and gangue mineral paragenesis can be divided into three distinct stages: Stage 1, tourmaline+quartz+Fe-Cu ore mineralization; Stage II, quartz+sulfides+sulfosalts+carbonates; Stage 111, barren calcite. Earliest fluids are recorded in stage I and early por-tions of stage II veins as hypersaline (35~70 equiv. wt.% NaCl+KCl) and vapor-rich inclusions which homogenize from ~30$0^{\circ}C$ to $\geq$50$0^{\circ}C$. The high-salinity fluids are complex chloride brines with significant concentrations of sodium, potassium, iron, copper, and sulfur, though sulfide minerals are not associated with the early mineral assemblage produced by this fluid. Later solutions circulated through newly formed fractures and reopened veins, and are recorded as lower-salinity(less than ~20 equiv. wt.% NaCl) fluid inclusions which homogenize primarily from ~200 to 40$0^{\circ}C$. The oxygen and hydrogen isotopic compositions of fluid in the Haman-Gunbuk hydrothermal system represents a progressive shift from magmatic-hydrothermal dominance during early mineralization stage toward meteoric-hydrothermal dominance during late mineralization stage. The earliest hydrothermal fiuids to circu-late within the granodiorite stock localiring the ore body at Haman-Gunbuk could have exsolved from the crystal-lizing magma and unmixed into hypersaline liquid and $H_2O$-NaCl vapor. As these magmatic fluids moved throughfractures, tourmaline and early Fe, W, Mo, Cu ore mineralization occurred without concomitant deposition of othersulfides and sulfosalts. Later solutions of dominantly meteoric origin progressively formed hypogene copper and base-metal sulfides, and sulfosalt mineralization.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.3
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• pp.212-221
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• 2011

Wastewater treatment plants (WWTPs) are required to meet the reinforced discharge standards which are differentiated as 0.2, 0.3 and 0.5 mg-TP/L for the district I, II and III, respectively. Although most of WWTPs are operating advanced biological phosphorus removal system, the supplementary phosphorus treatment facility using chemical addition should be required almost at all WWTPs. Therefore, water quality data from several exemplary full-scale plants operating phosphorus treatment process were analyzed to evaluate the reliability of removal performance. Additionally, a series of jar tests were conducted to find optimal coagulants dose for phosphorus removal by chemical precipitation and to describe characteristics of the reaction and sludge production. Chemical costs and the increasing sludge volume in physicochemical phosphorus removal process were estimated based on the results of jar tests. The minimum coagulant (aluminium sulfate and poly aluminium chloride) doses to keep TP concentration below 0.5 and 0.2 mg/L were around 25 and 30 mg/L (as $Al_2O_3$), respectively, in the mixed liquor of activated sludge. In the tertiary treatment facility, relatively lower coagulant doses of 1/12~1/3 the minimum doses for activated sludge were required to achieve the same TP concentrations of 0.2~0.5 mg/L. Increase in suspended solids concentration due to chemical precipitates in mixed liquor was estimated at 10~11%, compared to the concentration without chemical addition. When coagulant was added into mixed liquor, chemical (aluminium sulfate) cost was estimated to be 4~10 times higher than in secondary effluent coagulation/separation process. Sludge production to be wasted was also 4~10 times higher than secondary effluent coagulation/separation process.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.7
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• pp.778-782
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• 2007

This study investigated the dechlorination mechanisms of TCE by Fe(II) associated with cement. Batch slurry experiments were peformed to investigate the behaviors of selected ions; Fe(II), Fe(III), $Ca^{2+}$, $SO_4^{2-}$ in cement/Fe(II) system. The kinetic experiments of TCE in cement/Fe(II) systems showed that injected Fe(II) was mostly sorbed on cement within 0.5 day and 90% of injected 200 mM sulfate was sorbed on cement within 0.5 day when $[TCE]_0$ = 0.25 mM and $[Fe(II)]_0$ = 200 mM. The kinetic experiments of TCE in hematite/CaO/Fe((II) systems were conducted for simulation of cement/Fe(II) system. Calcium oxide that is one of the major components in cement hydration reactions or has a reactivity in limited conditions. Hematite assumed the ferric iron oxide component of cement. The reactivities observed in hematite/CaO/Fe(II) system were comparable to those reported for cement/Fe(II) systems containing similar molar amounts of Fe(II). The behavior of Fe(II) and $SO_4^{2-}$ sorbed on solid phase at an early stage of reaction in hematite/CaO/Fe(II) system was similar to that of cement/Fe(II) system. Ferric ion was released from hematite at an early period of reaction at low pH. The experimental evidence of kinetic test using hematite/CaO/Fe(II) system implies that the reactive reductant is a mixed-valent Fe(II)-Fe(III) mineral, which may be similar to green rust. Fe(II) sorbed on cement can be converted to new mineral phase having a reactivity such as Fe(II)-Fe(III) (hydr)oxides in cement/Fe(II) systems.

• Korean Journal of Environmental Agriculture
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• v.32 no.2
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• pp.166-170
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• 2013

BACKGROUND: Persimmon growers have often tried various regimens of K fertilization to improve fruit quality. This experiment was conducted to determine the effects of K rates on concentration of inorganic elements in different tree organs and on fruit characteristics. METHODS AND RESULTS: Six-year-old non-astringent 'Fuyu' persimmons, grown in 50-L pots, were used. Total K amounts of 0 (no-application), 12, 25, 37, and 66 g were fertigated to a pot with KCl solution at 3-to 4-day intervals from July to September. The 0 K trees received no K fertilizer for the two previous years. Leaves, fruits, and shoots were sampled in November. K concentrations in leaves and shoots increased significantly by increasing K rate; leaf K, 0.49% for the 0 K, increased to 3.09% for the 37 g and 3.11% for the 66 g trees. Fruit K was notably lower for the 0 K, but there were no significant differences among the trees as long as they were supplied with more than 12-g K. In the trees with 0 K, leaf necrosis in the margin was apparent in June and the symptom progressed toward the midrib. Some leaves scorch-rolled from the margin in August. The greatest effect of K rates was on fruit size; it significantly increased to 181 g for the 12 g, 203 g for the 37 g, and 206 g for the 66 g compared with 150 g for the 0 K trees. However, K rates did not affect firmness and soluble solids of the fruits. The fruits of the 0 K trees were characterized by better coloration. CONCLUSION(S): The K-rate effect on inorganic elements depended on tree organs and fruit size was the major parameter to be affected by the K rates.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.198-205
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• 2008

In this study, microbial investigation is accomplished for 554 Jeot-kal samples(102 of Jeot-kal, 448 of Seasoned Jeot-kal and 4 of Sik-khe, respectively) that corresponds with Coliform-bacteria, Escherichia coli, Aerobic live bacteria as hygienic indicator microorganisms, and Staphylococcus aureus, Vibrio parahaemolyticus as Food-borne pathogenic microorganisms, Based on the methods in Korea Food Code, reliable data are obtained as follows; in 31.9% rate of the samples, Coliform bacteria are verified in the extent of $0{\sim}20,000$ CFU/g as 2.3 logCFU/g. Especially, Seasoned Jeot-kal(37.7%,2.3 logCFU/g) are detected to 6 and 2 folds higher than those of Jeot-kal, 5.9% and 1.4 logCFU/g. Likewise, Escherichia coli is detected from 9 samples only in Seasoned Jeot-kal, that includes seasoned squid, seasoned octopus, seasoned roe of pollack, seasoned large-eyed herring and seasoned hairtail. Aerobic live bacteria are also detected in the range of $0{\sim}8.9{\times}10^8CFU/g$. Against salinity, E. coli are detected in samples only less than 10% salinity. Concomitantly, aerobic live bacteria count is decreased to $5.5{\sim}3.6$ log CFU/g upon the salinity is increased up to 25%. However, S. aureus and V. parahaemolyticus are not detected in 554 samples, presumptively referring Jeot-kal products are somehow free from such food-borne pathogens. As the results above, we deliberately consider that the sanitary control in Jeot-kal, which be necessarily fermented- as well as non-microbially inactivated should be ensured in near future and also suggest an effectual microbial standard corresponding to the Negativity in E. coli for Jeot-kal products.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.4
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• pp.263-271
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• 2009

This study evaluated the flocs forming characteristics in the mixing zone to increase the coagulation effect in the drinking water plant. As a measuring tool of formed flocs, on-line particle dispersion analyzer (iPDA) was used in Y drinking water plant. To evaluate the forming flocs, many parameters such as poly amine, coagulant dosing amount, raw water turbidity, and pH was applied in this study. During the periods of field test, poly aluminium chloride (PACl) as a coagulant was used. With the increase of the raw water turbidities, poly amine was also added as one of aids for increasing in coagulation efficiency. The turbidity and pH of raw water was ranged from 7 to 9 and from 25 to 140 NTU, respectively. The increasing of raw water turbidity brought the bigger floc sizes accordingly. From a regression analysis, $R^2$ value was 0.8040 as a function of T, raw water turbidity. Floc size index (FSI) was obtained from a correlation equation as follows; FSI = 0.9388logT - 0.3214 Also, polyamine gave the bigger flocs the moment it is added to the coagulated water in the rapid mixing zone. One of parameters influencing the floc sizes was the addition of powdered active carbon(PAC) in the mixing zone. In case of higher turbidity of raw water, $R^2$ value was 0.9050 in the parameters of [PACl] and [PAC]; FSI = $0.0407[T]^{0.324}[PACI]^{0.769}[PAC]^{0.178}$ On-line floc monitor was beneficial to evaluate the flocs sizes depending on the many parameters consisting raw water properties, bring the profitable basic data to control the mixing zone more effectively.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.500-508
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• 2007

The purpose of this study was to investigate the influence of mixed NaCl-KCl salt on sodium intake and urinary excretion of sodium and potassium. In this study, 3-day food records for pre-experimental diet and 24-hr urine collected for 2-days, 6-day experimental diet food and 24-hr urine were used to evaluate the relationship between Na metabolism. In the experimental diet food, mixed NaCl-KCl salt was added. During the pre-experimental diet period, intakes of Na and K were 178.2 mEq and 56.4 mEq, respectively. The urinary excretion of Na and K in 24-hr were 139.6 mEq, 27.7 mEq, respectively and urinary Na/K ratio was 6.6. During the experimental diet period, intakes of Na and K were 130.2 mEq and 120.4 mEq, respectively. The urinary excretion of Na and K in 24-hr were 100.2 mEq, 37.1 mEq, respectively and urinary Na/K ratio was 2.8. According to this study, it is concluded that mixed NaCl-KCl salt diet decreased the intake of Na, and increased the intake of K.

• Journal of Nutrition and Health
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• v.50 no.6
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• pp.655-663
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• 2017

Purpose: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. Methods: A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. Results: The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). Conclusions: These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.459-468
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• 1986

This study was attempted to process low-sodium salt fermented small shrimp as substitutes for traditional high-sodium salt fermented one which has widely been favored and consumed in Korea. Low-salt fermented small shrimp was prepared with $4\%$ sodium chloride and $4\%$ potassium chloride, and various additives such as $0.5\%$ lactic acid, $6\%$ sorbitol and $4\%$ ethylalcohol extract of red pepper as preservatives and flavor enhancers. And the changes of taste compounds, volatile compounds and fatty acid composition in low-salt fermented small shrimp were analyzed and compared with those of conventional $20\%$ sodium salt fermented one during the fermentation of 120 days at $25{\pm}3^{\circ}C$. The most favorable taste for fermented small shrimp were reached at 60 days of fermentation. Judging from sensory evaluation, little difference of taste was detected between the low-salt fermented small shrimp and high-sodium salt fermented one. The principal taste compounds in fermented small shrimp were free amino acids, and betaine and nucleotides and their related compounds played an assistant role. The major amino acids in fermented small shrimp were glutamic acid, leucine, proline, glycine, lysine and aspartic acid. The major fatty acids in fermented small shrimp samples were 16:0, 20:5, 22:6, 16:1 and 18:1, and unsaturated fatty acids decreased slightly while saturated fatty acids increased during fermentation. At 60 days of fermentation 8 kinds of volatile fatty acids (acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocarproic acid, carproic acid), 6 kinds of carbonyl compounds (ethanal, propanal, 2-methylpropanal, 3-methylbutanal, pentanal, 2-methylpentanal), and 3 kinds of volatile amines (methylamine, trimethylamine, isopropylamine) were identified.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.2
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• pp.87-94
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• 1979

In order to study the water pollution in Suyeong Bay, Busan, some chemical constituents were determined at 25 stations in the neap tides on 9 Aug. 1977 and spring tides on 30 Aug. 1977. Range and mean values of the constituents in the spring tides are as follows: $pH\;6.54\~8.06,\;7.54;$ electrical conductivity $0.413\~0.481\times10^5\;\mu\mho/cm,\;0.467\times10^5\;\mu\mho/cm;\;transparency\;0.2\~5.5m,\;2.2m;$ turbidity $1\~60ppm$, 14ppm, chlorosity $15.20\~18.11g/\ell,\;17.67g/\ell;$ fluoride ion $0.94\~1.03ppm$, 0.99ppm; dissolved oxygen $0.17\~7.60ppm$, 4.77ppm; sulfide $0\~0.46ppm$, 0.07ppm; chemical oxygen demand $1.20\~40.74ppm$, 6.11ppm; ammonia-nitrogen $0.060\~0.520ppm$, 0.180ppm; nitrite-nitrogen $0.001\~0.026ppm$, 0.009ppm; nitrate-nitrogen $0\~0.037ppm$, 0.014ppm; phosphate-phosphorus $0.002\~0.261ppm$, 0.050ppm; n-Hexane soluble $0.5\~5.4ppm$, 2.1ppm ; iron $1.0\~104.11\;ppb$, 24.15ppb ; copper $0\~27.45ppb$, 4.19ppb; lead $0\~2.50ppb$, 0.92ppb; zinc $0\~5.15ppb$, 1.47ppb ; cadmium $0\~0.26ppb$, 0.04ppb; and mercury $0.05\~0.37ppb$, 0.11ppb respectively. The variations of the contents of the chemical constituents in the spring tides were larger than in the neap tides. The contents of COD, sulfide, nutrient salts and heavy metals were the highest in the estuary of Suyeong River, and decreased in order of off Kwangan-Ri region, outer Bay and off Haeun-Dae region. The water quality in Suyeong Bay was particularly shown that the concentrations of COO, iron, copper and mercury were higher than those of other coastal aseas and deficiency in dissolved oxygen was observed in some parte of Suyeong Bay. In consideration of the relationship between the chlorosity and the concentrations of nutrient salts, COD and total heavy metals, water pollution of this area is considered due to the inflow of Suyeong River which was extremely polluted by sewage and industrial wastewaters.