• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1404-1408
• /
• 1998

These studies were carried out to investigate the effect of mixed medicinal herbs, such as Curcuma longa and Lithospermum erythrorhozon (CL), Lithospermum erythrorhozon and Sophrora flavescens AITON (LS), Sophrora flavescens AITON and Glycyrrhiza uralensis (SG), and Glycyrrhiza uralensis and Schizandra chinensis (GS) on shelf-life of kimchi. The pH of kimchi containg 1% of medicinal herb extracts such as CL, LS, SG and GS was higher than that of control during fermentation for 25 days at $10^{\circ}C$ Titratable acidity, viable cells count of total bacteria and lactic acid bacteria in the kimchi were changed more slowly than in control. Shelf-life of kimchi was extended by addition of 1% mixed medicinal extracts such as CL, LS, SG and GS (1:1), respectively. The sensory quality (taste, flavor, crispness and overall acceptability) of CL, LS, SG and GS added kimchi was similar to that of control at 10 days of fermentation. But the sourness of LS, SG and GS (1%) added kimchi was more slowly developed than control after 15 days of fermentation, respectively. The effect of LS, SG and GS mixture on shelf-life in kimchi was significant. But the medicinal herb extracts added kimchi decreased its sensory quality with increasing concentration of the extracts.

• Journal of Navigation and Port Research
• /
• v.39 no.4
• /
• pp.345-351
• /
• 2015

This study investigated the optimum depth for the application of bioremediation in contaminated coastal sediment using a lab scale column experiment. The biostimulants were placed in the top surface of the sediment facing seawater, 3cm, 6cm and 10cm of the depth from the surface, respectibely. During the experiment, the changes of organic pollutants and heavy metal fractions in the sediment were monitored in 1 month and 3month time intervals. The organic pollutants found during various analysis such as chemical oxygen demand, total solids and volatile solids, significantly reduced when the depth of the biostimulant was 3cm or less. In contrast, at a depth of over 6cm, the reduction of organic pollutants decreased, and the results were similar to the control. Heavy metals fractions in the sediment also changed with the depth of the biostimulants. The exchangeable fraction of the metals was quite reduced at the sediment surface in the column, but the organic bound and residual fractions considerably increased at a depth of 3cm. Based on this study, the optimum biostimulants depth for in-situ bioremediation of contaminant coastal sediment is 3cm from the sediment surface.

• Analytical Science and Technology
• /
• v.15 no.6
• /
• pp.514-520
• /
• 2002

The electrothermal vaporization (ETV) hollow cathode glow discharge atomic emission spectrometer for analysis of liquid sample has been developed and characterized. This system has improved the sample introduction method of electrothermal vaporization and the hollow cathode glow discharge. The sample introduction method was possible to provide high analyte transport efficiency to the plasma by helix coil made of tungsten material. In addition, small volume samples (<$30{\mu}{\ell}$) could be used. The system has glow discharge cell with special design for improvement of precision. The effect of discharge parameters such as discharge power, gas flow rate has been studied to find optimum condition. The emitted light was effectively carried into detector by fiber optic cable in UV region. The calibration curve of Pb, Cd were obtained with 3 samples.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.18 no.2
• /
• pp.472-477
• /
• 2017

Oil spills cause a lot of damage to the environment. Oil destroys the water environment and ecosystem in a very short period of time once they are contaminated by it, it takes a lot of time to recover from the contamination and the cleaning process is very difficult. Therefore, oil detectors are greatly needed as they can monitor any oil spills over the sea, rivers, and lakes. There are two kinds of technology available for detecting oil, viz. the contact and non-contact types. The former is based on the use of the conductivity, capacitance and microwaves, while the latter employs infrared, UV, laser, optic and radar technologies. As there are also various hurdles in the measuring of oil on water, such as the presence of waves, refraction of light, temperature and saltiness, it is imperative to select the right oil detector which is appropriate for the specific environment. In this study, a contact type oil detector is developed, which can be used in oil related industries, such as refineries, petrochemical companies, and power generation stations. The detector is made up of the sensor module, which floats on the water, and the controller which processes the signal coming from the sensor module and displays it. It is designed in such a way that the existence of oil is detected through the sensor and the change in the permittivity is observed to determine the volume and type of spilled oil.

• Resources Recycling
• /
• v.25 no.3
• /
• pp.29-36
• /
• 2016

The characteristics analysis and pH neutralization test were carried out to use of slurry generated from recycling processes of construction wastes. D (5.0) of raw sludge was $42.4{\mu}m$ and over 60 % of sludge distribute under 45 um (-325 mesh). Muscovite and carbonate minerals were main minerals of fine particles, and the portion of carbonate minerals increased as particle size decreased. Although the more heavy metals were observed in the finer particle size, the contents was found to be less than Korean contaminated soil regulation (area 2). The effects of flocculants addition for accelerating solid-liquid separation were negligible because the slurry already contains excess of coagulant added in the waste concrete recycling process. It was difficult to neutralize the sludge supernatant due to high pH (about 12) by adding acids, but the introduction of $CO_2$ decreased the pH to 8.5, The precipitate recovered during $CO_2$ introduction was determined to be $CaCO_3$ with XRD, and it indicates that high pure $CaCO_3$ could be obtained during the process.

• Applied Biological Chemistry
• /
• v.39 no.5
• /
• pp.398-402
• /
• 1996

This study was carried out to compare the fermentation rates of Dongchimi as affected by fermentation temperature and salt concentration of brining solution. The Dongchimi was prepared by fermentation of the radish in salt solutions of 2.0, 3.2 and 5.1% NaCl respectively with addition of garlic, green onion, ginger at $4^{\circ}C,\;10^{\circ}C,\;20^{\circ}C$. The fermentation was classified into 3 steps of initial, intermediate and final stages according to pH changes and the rates of fermentation and color change were calculated from intermediate stage. The time reached equilibrium in hardness of radish and salt concentration and their equilibrated values were also compared. Fermentation rate became more rapid as fermentation temperature and salt concentration increased. The rates of Hunter color change of Dongchimi liquid were increased as the temperature increased. The 'L' values decreased slowly, and 'a' and 'b' values increased rapidly to maximum at the intermediate stage. The time required to reach equilibrium was reduced for both salt concentration and hardness of radish as the fermentation temperature increased. The equilibrated values of salt concentration were increased while those of hardness of radish were decreased as the temperature and salt concentration increased. The data obtained can be used for prediction of some of the major characteristics of Dongchimi during fermentation.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2010.05a
• /
• pp.451-453
• /
• 2010

The world is rapidly evolving in the future society is based on intelligence. In such circumstances, USN(Ubiquitous Sensor Network) to implement the future ubiquitous(Ubiquitous) society have been highlighted as a key infrastructure. For realization of Ubiquitous computing(Ubiquitous Computing), The data recognized from each sensors must be collected on real-time and transferred to applied service so that they may be used as data for providing service to users. USN sensor data on the use for using a numerous sensor data provision service, service provider can publish its service in standardized registry for users to search and use the service registry. However, in previous studies using Web services standards WS-Eventing, and UDDI(Universal Description, Discovery, and Integration) as USR(USN Service Registry) for USN Application Service is unnecessary or insufficient. In this paper, data from sensors that provide information to service providers register their services and use the information for service users to explore and views on the registry of the system was designed and implemented.

• Korean Journal of Food Science and Technology
• /
• v.23 no.3
• /
• pp.267-271
• /
• 1991

The chemical and organoleptic properties of dongchimi studied for their changes during fermentation at $4{\sim}35^{\circ}C$ in 7% NaCl solution with seasonings. It was found that pH decrease showed three variation points in its slope at about pH 5.2, 4.7 and 4.1 during fermentation. A negative linear relationship between total acidity and logarithmic value of pH was obtained. The slope of the relationship curve was increased as the fermentation temperature increased. The reducing sugar was increased until pH reached$4.0{\sim}4.2$ followed by a small decrease and its amount was lowered as the temperature increased from $4\;to\;25^{\circ}C$ The major nonvolatile organic acids were lactic and citric acids. The increase in lactic acid were more marked at $25^{\circ}C$ than at $4^{\circ}C$. As fermentation proceeded the fresh radish odor significantly decreased while sourness and yeast-moldy odor increased. The crispness of the radish decreased slightly during fermentation.

• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.919-926
• /
• 2005

The effects of the addition of germinated whole soy flour on dough and noodle characteristics were investigated in this study. The soybeans were germinated for 12 hours at $20^{\circ}C$ and ground to 60 mesh. With increasing soybean flour addition up to $16\%$, the RVA viscograph and mixograph properties were significantly decreased both with and without the addition of $3\%$ salt(p<0.05). The width and length extensibility were increased with increasing whole soy flour addition up to $8\%$ after which they decreased. The addition of the whole soy flour turned the color of the wet and cooked noodle a little darkish and greenish yellow. The hardness and gumminess of wet noodle increased with increasing whole soy flour amount, while those of cooked noodle gradually decreased. Sensory evaluation showed that addition of tile whole soy flour significantly increased the savory flavor and yellowish color of cooked noodle.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.162-168
• /
• 1996

Effects of temperature, pH and addition of NaCl and quinine on sweetness and recognition threshold of aspartame were investigated. Changes in flavor of some foods were also studied when aspartame was added. The sweetness of 0.02% aspartame, the equi-sweetness of 4.3% sugar, was organoleptically evaluated by multiple comparison test at variouse range of temperature ($4^{\circ}$, $20^{\circ}$, $40^{\circ}$, $60^{\circ}$ and $80^{\circ}C$), pH (3.0, 4.5, 6.0 and 7.5), NaCl (0.5, 1.0, 1.5 and 2.0%) and quinine (0.001, 0.003 and 0.005%). The highest sweetness was obtained at $20^{\circ}C$ and pH 3.0-4.5. Addition of NaCl at 0.5% level showed the highest sweetness which was decreased thereafter. The sweetness was significantly decreased by the addition of quinine. The recognition threshold of aspartame was the lowest at $20^{\circ}C$ and pH 3.0-4.5. Lower in bitterness and higher In ginseng flavor were noted in ginseng tea with aspartame than in that without aspartame. Improved roasted flavor and decreased undesirable odor and taste were resulted in soymilk with the addition of aspartame. The flavors of orange, apple and strawberry were enhanced by aspartame in orange juice, apple juice and strawberry juice, respectively.