• Applied Chemistry for Engineering
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• v.3 no.2
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• pp.349-359
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• 1992

Studies were carried out on the selective removal of inorganic salts such as NaCl and $Na_2SO_4$ from dye solution, using counter diffusion-reverse osmosis and nanofiltration, respectivey. For the dye solution used in the experiments, 1 to 30% of salts were removed by counter diffusion while the loss of dye molecules was less than 0.3%. The separation factors by one pass operation were 10-500 according to ionic species. In five successive operations, removals of anion($Cl^-$) increased but those of cation($Na^+$) decreased due to the Donnan effect. Effects of feed flow rate on removal efficiencies of various ions were also observed at constant flow rate of stripping water. Reverse osmosis of desalted dye solution by counter diffusion was conducted to prepare highly concentrated liquid dyes. The rejection efficiency of dye molecules was greater than 99%. For the rejection efficiency of chloride ion, experimental values were compared with theoretical ones based on solution-diffusion model. Two stage diafiltration was performed in nanofiltration. The rejection efficiency of chloride ion was continuously decreased due to the Donnan dialysis and even negative rejection was observed. The Donnan effect was more pronounced in the second diafiltration.

• Journal of the Mineralogical Society of Korea
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• v.25 no.3
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• pp.123-130
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• 2012

Leaching experiments of gold and silver from roasted concentrate were carried out using a chlorine-hypochlorite solution. The leaching rate of gold was 75% at 1.5:1 ratio of chlorine and hypochlorite and increased to 81% with adding 1 M NaCl. However, at 1% pulp density and at $65^{\circ}C$, the leaching rates of Au were close to 100%. XRD analysis identified quartz in the solid residues after digestion of roasted concentrate with aqua regia or chlorine-hypochloride leaching solution. This suggests that the gold may not be leached out of the quartz in aqua regia or chlorine-hypochlorite solution. In order to leach the gold from the quartz, the concentrate will have to be pre-treated through ultra-fine grinding or treated with stronger oxidative agents.

• Food Science and Preservation
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• v.13 no.6
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• pp.803-807
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• 2006

Browning of commercial Doenjang product during storage and marketing is a main concern in the industry. There have been many studies on the improvement on the quality of Doenjang during storage. In this study, phosphate and gas absorber treatment was introduced in manufacturing of Doenjang to improve the color of commercial Doenjang during storage. Doenjang treated with Phosphate and 9as absorber (sample C). Doenjang teated with Phosphate only (sample B), and the control (sample A) were prepared and their physicochemical and sensory properties were determined during storage at $30^{\circ}C$ for 28 days. Sample C was the best in terms of color as well as sensory evaluation resulting in preventing browning of Doenjang during storage. These result suggest that commercial production of Doenjang should introduce phosphate and gas absorber treatment to improve the quality of Doenjang, and to prevent undesirable browning reaction during storage and marketing.

• Korean Journal of Acupuncture
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• v.28 no.1
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• pp.79-89
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• 2011

호장근(Polygonum cuspidatum Sieb et Zucc.)은 관절통, 만성 기관지염, 황달, 월경분순, 고협압 등의 치료제로 사용되고 있는 약물로서, 본 연구에서는 흰쥐의 류마티스 관절염 병태모델에서 호장근 약침이 류마티스 관절염에 미치는 영향에 대해 관찰하였다. 방법 : 본 연구에서는 bovine type II collagen으로 유발된 흰쥐의 류마티스 관절염 병태모델에서 인체의 족삼리(ST36)에 상응하는 부위에 호장근 약침액을 주입한 후, 체중변화, 족부종의 변화, 족근관절폭의 변화, cytokine의 변화, NOS 발현 양상 등을 관찰하였다. 결과 : 족부종 감소율은 고농도 호장근 약침군에서 높았고, 족근관절폭 감소율은 고농도 및 저농도 호장근 약침군에서 대조군에 비하여 유의하게 높게 관찰되었다. 족부 삼출물 내의 TNF-${\alpha}$ 함량은 고농도 호장근 약침군에서 높았고, IL-$1{\beta}$ 함량은 고농도 및 저농도 호장근 약침군에서 대조군에 비하여 유의하게 높게 관찰되었다. 대뇌 피질에서 NOS 양성 신경세포수는 고농도 및 저농도 호장근 약침군에서 대조군에 비하여 유의하게 낮게 관찰되었다. 결론 : 이상의 결과에서 호장근 약침은 type II collagen으로 유발된 흰쥐의 류마티스 관절염 병태모델에서 염증 반응을 억제하는 효과가 있는 것으로 사려된다.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.219-224
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• 1991

Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were $0.001{\sim}0.01\;M$. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at $25^{\circ}C$ and then slightly decreased thereafter, while storage at $4^{\circ}C$ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCI solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in 'L' value and slight decrease in 'a' value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.835-841
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• 2002

To reduce the salt content of Korean traditional kochujang, horseradish and mustard powder (1.2%) were added to kochujang ingredients with $4{\sim}6%$ of sodium chloride, and their physicochemical characteristics were monitored with those of the control (10% salt added) during fermentation at $25^{\circ}C$ for 120 days. The pH of kochujang gradually decreased and acidities increased at low-salt concentration. The salt lowered the acid production in proportion to the salt concentration. The amino-type nitrogen in kochujang increased during fermentation at higher proportion with lower salt concentration. Free amino acids showed the same trend as amino-type nitrogen, and their major amino acids were in order of aspartic acid, glutamic acid, and serine. Kochujang containing horseradish or mustard showed superior qualuty than the control, and 6% of salt was the acceptable level for low-salt kochujang preparation.

• Journal of the Korea Convergence Society
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• v.12 no.5
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• pp.255-266
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• 2021

This descriptive survey aimed to investigate the health promotion behaviors of patients with reflux esophagitis and identify the factors influencing it using the health promotion model. The survey was conducted with 178 outpatients diagnosed with reflux esophagitis at C university hospital. Data were analyzed by descriptive statistics, t-test, ANOVA, Pearson's correlation, and multiple regression using SPSS win ver 20. We found that alcohol consumption, BMI, perceived benefit, internal control level, and perceived health status of the patients are significant factors influencing health promotion behavior. The explanatory power was 49%. Therefore, this study is consistent with previous studies that elucidated that changing lifestyle behaviors and obesity control are necessary to alleviate reflux esophagitis. Based on these findings, we propose to develop and apply an educational program for evaluation.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2003.05a
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• pp.227-231
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• 2003

제주항을 대상으로 오염부하의 정량적인 관리를 위하여 물질순환모델을 이용하여 해수유동특성과 COD, DIN 그리고 DIP의 농도분포를 시뮬레이션 하였고, 이 결과를 통해 해역의 수질개선대책으로 하천오염부하 감소와 저질개선을 통한 용출부하 감소에 따른 COD, DIN 그리고 DIP의 농도를 정량적으로 평가한 결과는 다음과 같다. 외부부하인 하천유입 부하량의 감소에 의한 제주항 내 오염물질 농도의 저감효과는 만 중앙부에서 만 외로 갈수록 그 영향범위가 미비하나 하천 유입부에 한정되어 큰 효과를 나타내고 있어 제주항 내로 오염부하의 유입을 방지함으로서 제주항의 하천 유입부 수질개선에 큰 영향을 줄 수 있다. 내부부하인 저질 영양염 용출부하를 감소했을 경우의 제주항 내 영영염 농도의 저감 효과는 하천유입 부하량의 저감시와 상대적으로 비교하여 제주항의 하천 유입부보다는 만 중앙부나 만 유입부의 수질개선에 효율적인 영향을 보이는 것으로 사료되며 특히, DIP의 경우 그 양상이 잘 나타났다. 하천과 저질의 총 부하량을 100% 감소했을 경우, COD의 농도분포는 하천유입부인 정점 St. 1에서 약 44%정도의 저감효과를 나타내어 하천유입 부하량만을 감소했을 때보다는 저감효과가 증가하였다. DIN의 경우는 하천유입부하와 저질 용출부하를 각각 따로 저감했을 경우에 비해 전체적으로 저감효율이 상승하고 있으며, 만 중앙부에서 만 유입부로 갈수록 그 경향이 잘 나타나고 있으며 총 부하를 저감시켰을 때 제주항내의 DIN 농도는 정점 St. 3 다음 지점부터 해역수질기준 II등급을 유지되는 수질개선 효과를 나타내었다. DIP의 경우는 DIN과 유사한 경향을 보였으며 정점 St. 4 이후로 해역수질기준 II등급 이하로 유지되는 수질개선 효과를 나타내었다. 이상의 결과로 볼 때, 현재 해역수질기준 III등급인 제주항 내에서 수질을 향상시키기 위해서는 하천유입부하량의 저감뿐만 아니라 항내 저질개선 등을 통하면 전체적으로 II등급 이하를 유지할 수 있을 것으로 예상된다.

• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.11-15
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• 2001

This research was carried out to improve the utilization of agar by evaluating the effect of agarooligosaccharides on the intestinal microflora. Medium containing 0.2% agarooligosaccharides remarkably enhanced the growth of Bifidobacterium infanits; however, agarooligosaccharides did not influence the growth of Clostridium perflingens. Agarooligosaccharides affected intestinal microflora to different extent by various pH and NaCl concentration. The growth of B. infantis enhanced over pH 4.5. Within 1% NaCl concentration, addition of agarooligosaccharides enhanced the growth of B. infantis. In contract, NaCl did not affect the growth of Cl. perflingens at all concentrations tested. Therefore, agarooligosacchariedes improved the benevolent intestinal microflora and depressed to the level of bacteria causing putrefaction and food poisoning.

• The Journal of the Korea institute of electronic communication sciences
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• v.16 no.1
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• pp.203-210
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• 2021

Difficulties in treating chronic prostatitis cause physical pain and mental problems not only for the treating doctor, but also for the patient. Accordingly, the device of the present research was developed to help patients suffering from prostate symptoms due to the vibration effect of shock wave energy caused by thermal and mechanical interaction of the external shock wave. The purpose of this study is to provide an effective treatment means for prostatitis and BPH(Benign prostatic hyperplasia) by devising an extracorporeal shockwave therapy device that effectively applies the heat and vibration effects of concentrated energy by MCU and spiral coil module.