• Journal of Korean Society of Environmental Engineers
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• v.33 no.10
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• pp.774-781
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• 2011

Nitric acid and hydrofluoric acid are used for acid pickling in zirconium alloy tubing manufacturing process. Nitrate and fluoride in the wastewater were treated by chemical coagulation and SOD (Sulfur Oxidation Denitrification) process. This study is investigated the effect of fluoride concentration and the optimal condition for SOD process. The limited fluoride concentration for SOD process was below 20 mg F-/L. The adjusted pH and alkalinity by NaOH and $NaHCO_3$ was shown to be more effective for removal of nitrate compared with using NaOH. Furthermore, the microbial activator mixed trace elements and ingredient for alkalinity did not only supplement with alkalinity but also enhance the growth and proliferation for sulfur-oxidizing bacteria. As a result, the inorganic industrial wastewater was successfully treated by the microbial activator in SOD process without continuous addition of seed sludge. Finally, SOD process was shown to remove nitrate in industrial wastewater and to contribute the microbial activator for activation of sulfur-oxidizing bacteria.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.203-214
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• 2013

This study was performed to examine the optimum addition amount of saltwort(Salicornia herbacea L.) powder to rice flour in the preparation of saltwort Sulgidduk. Saltwort powder was added to rice powder at ratios of 5, 10, 15 and 20%(w/w). The moisture contents of Sulgidduk were increased with the addition of saltwort powder. The pH contents of Sulgidduk were decreased with the addition of saltwort powder. The incorporation of saltwort powder in Sulgidduk lowered the lightness but increased the redness values. Mineral contents of Sulgidduk were increased with the addition of saltwort powder. The hardness and brittleness were decreased, whereas cohesiveness was increased with the addition of saltwort powder. In the sensory evaluation of saltwort Sulgidduk, the acceptance of flavor, taste, chewiness and overall acceptability characteristics was the highest at the 5% level. Saltwort Sulgidduk, with the addition of 5% of saltwort powder to rice flour was found to be the best recipe in terms of the sensory qualities.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.613-619
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• 2013

Konjac gel is known as a low calorie food, because the main component is water. Mugwort has been used for food and medicine for a long time due to itsfunctional property, which contains a lot of vitamins and minerals. Therefore, konjac noodle-added mugwort was prepared. The konjac gel was made by from a centrifuge after adding water, alkali and mugwort power in konjac flour. The centrifuge was used to remove air in the gel. After centrifuging by heating the gel in boiling water for one hour, konjac noodle was made by pressing using a flat heating press. The results are as follows. In the drying process of mugwort freeze drying after blanching in 1% $NaHCO_3$ solution is better than other drying methods. The physical properties (hardness, elasticity, cohesiveness, gumminess) of konjac gel were measured with a Rheometer. The optimum processing conditions were decided by these measured values. The optimum condition of making konjac gel is 9% concentration of konjac flour, a ph of 12.0, $Na_3PO_4$ coagulant and 1.5% concentration of mugwort power in konjac flour.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.256-266
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• 2012

The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.

• Journal of Practical Agriculture & Fisheries Research
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• v.21 no.2
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• pp.15-25
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• 2019

The effect of blueberries on the quality characteristics of strawberry jam substituted with 50% sugar, glucose syrup 10% was investigated. Strawberry jams with 5, 10 and 20% blueberries in place of strawberry were prepared and evaluated for moisture content, reducing sugar, total acidity, pH, color, total sugar (°Brix), pectin content, anthocyanin content, DPPH radical scavenging activity, texture analysis and sensory characteristics. As the amount of blueberries increased, total acidity, °Brix , reducing sugar content and anthocyanin content of jams increased, while pH decreased, moisture content has changed little. The DPPH radical scavenging activities of the 80% methanol extract from jams were 75.33%, 85.75%, 91.23% and 92.73% at a concentration of 8 mg/mL. Radical scavenging activity increased with the added concentration of blueberries. The lightness decreased with addition of blueberries, but the redness and yellowness increased. The sensory scores for jams increased with the increase of blueberry content; however, strawberry jams with 10% blueberries showed the best scores.

• Journal of the Korean Chemical Society
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• v.51 no.2
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• pp.141-146
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• 2007

The present paper describes a procedure for separation, preconcentration and determination of trace amount of copper in natural water samples by using 2-mercaptobenzimidazol as the complexing agent. The proposed method is based on the surfactant aggregation formed on γ-alumina by mixing sodium dodecyl sulfate and γ-alumina in water; 2-mercaptobenzimidazol was incorporated into inner hydrophobic part of produced ad-micelles in acidic media to produce an assemble suitable for preconcentration and determination of copper ion. Optimum experimental conditions for adsorption of μg/ml levels of copper ions from aqueous solution by the adsorbent have been reported. The copper ions were quantitively adsorbed by the sorbent over the pH range of 7.1-8.0 and were quantitatively desorbed afterward by using sulfosalycilic acid as the eluent. The determination of copper was not interfered in the presence of common metal ions. The procedure was applied for analysis of river water sample. Relative standard deviation was found to be 4.91%.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.10
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• pp.724-729
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• 2013

Simultaneous nitrification and denitrification (SND) occurs concurrently in the same reactor under micro dissolved oxygen (DO) conditions. Anaerobic zone was applied for phosphorus release prior to an aerated membrane bio-reactor (MBR), and anoxic zone was installed by placing a baffle in the MBR for enhancing denitrification even in high DO concentration in the MBR. Phosphorus removal was tested by alum coagulation in the anaerobic reactor preceding to MBR. DO concentration were 2.0, 1.5, 1.0, 0.75 mg/L in the MBR at different operating stages for finding optimum DO concentration in MBR for nitrogen removal by SND. pH was maintained at 7.0~8.0 without addition of alkaline solution even with alum addition due to high alkalinity in the raw sewage. Both TCODcr and $NH_4^+$-N removal efficiency were over 90% at all DO concentration. TN removal efficiencies were 50, 51, 54, 66% at DO concentration of 2.0, 1.5, 1.0, 0.75 mg/L, respectively. At DO concentration of 0.75 mg/L with addition of alum, TN removal efficiency decreased to 54%. TP removal efficiency increased from 29% to 95% by adding alum to anaerobic reactor. The period of chemical backwashing of the membrane module increased from 15~20 days to 40~50 days after addition of alum.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2001.04a
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• pp.107-110
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• 2001

제철소에서 매년 대량 발생되어 주로 매립처분되고 있는 제강분진의 재활용 방안으로서, 폐수처리분야에 널리 사용되고 있는 펜톤산화공정의 반응촉매원인 Fe 공급원으로서 제강분 진의 활용 가능성에 대한 연구를 수행하였다. 본 연구에서는 포항제철소에서 제철부산물로 발생되는 제강분진을 전처리 없이 산화촉매로 사용하여 김포 수도권 매립지의 침출수 처리 공정에서 펜톤산화조에 유입되는 원수를 대상으로 과산화수소에 의한 산화처리 실험을 수행하였다. 반응은 회분식으로 수행하였으며, 일반적으로 알려진 펜톤산화반응의 주요 반응조 건인 운전 pH, 과산화수소 주입량 및 분할주입, 제강분진의 주입량 등의 변화에 따른 각 조 건별 시간에 따른 반응결과를 알아보았다. 또한 기존의 Fe 공급원으로 사용되고 있는 FeSO$_4$와 처리성능 및 적용조건에 대한 비교 실험도 수행하였다. 침출수 수질변화는 TOC (Total Organic Carbon) analyzer를 사용하여 측정한 TOC값으로 나타냈으며, pH controller 와 정량펌프를 사용하여 HCl과 NaOH주입을 통해 반응기간동안 일정 pH를 유지하였다. 본 연구결과, 최적 pH 조건인 4에서 최대 75% TOC 제거율을 나타내었으며, 대부분의 반응은 30분 이내에 이루어졌다. 주어진 실험조건에서 FeSO$_4$와 비교하여 반응속도와 처리효율에서 향상된 결과를 나타내었으며 반응 후 응집침전실험에서도 보다 높은 처리효과를 얻을 수 있었다. 결론적으로, 과산화수소/제강분진 시스템을 이용한 화학적 산화처리방법은 경제성과 처리성능에서 기존의 펜톤산화공정의 대체방안으로서 향 후 적용가능성이 높을 것으로 기대된다.g, 200 mg/kg, 300 mg/kg의 순서로 함량이 점차 감소하는 결과를 얻을 수 있었다. 이상의 결과를 종합하여 볼 때 가자 메탄올추출물은 PQ 유도독성을 신장 및 폐조직에서 효과적으로 경감시키는 것으로 나타났다.ted retailers ("sellers") must accept end-of-life items returned to them by the consumers. At the local level, Taipei City implements a pay-as-you-throw program, whereby citizens pay waste collection and treatment fees through the purchase of special trash bags approved by the Taipei City Government. However. recyclables that are separated by citizens are collected free-of-charge by the City. Taichung City and Kaohsiung City, on the other hand, enforce mandatory sorting schemes, whereby citizens face penalties if they don't separate recyclables from the trash before pick-up. These programs have resulted in a significant reduction in municipal waste. Per capita waste collected per day has dropped from 1.143

• Economic and Environmental Geology
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• v.43 no.4
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• pp.315-332
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• 2010

All of the water and stone-dust samples with or without flocculant, in and around quarry mines, were analyzed for total concentrations of heavy metals, cyanide(CN), toxic organic compounds and organic phosphorus. Extraction experiments on stone-dust by EDTA and various pH solutions were also carried out, in order to evaluate the contaminant leaching from the long-term heaped stone-dust within quarry mines. The concentrations of $Cr^{6+}$, Hg, CN, TCE/PCE and total phosphorus in all samples (water and stone-dust) were under detection limits, confirming no environmental contamination from stone-dust in quarry mine areas. Lead and cadmium were not detected in all water samples. Copper and zinc were found in some water samples, and arsenic was detected in a few water samples. But they also showed levels much lower than the drinking water standard. Results of the extraction experiments by EDTA and pH solutions showed that Pb, Cr, Cd, Cu and Zn were leached out in less amounts or under detection limits. Arsenic was detected only at pH 3. From above results, we suggested that environmental contamination by quarry mine development is likely to be minor or negligible.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.73-86
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• 2013

This study produced hot-air-dried perilla leaf to add Korea's popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.