• Journal of Sericultural and Entomological Science
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• v.29 no.2
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• pp.73-81
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• 1987

This investigation was carried cut to obtain the reeling water conditions in Korea. The analyzed items of water were pH, colority, turbidity, acidity, alkalinity, solids electric conductibity hardness and heavy metal ions. About 40% of the reeling water were found to be agreeable, 30% were acceptable provided with some quality control and the others were out of acceptable range mainly based on the M-alkalinity, acidity, pH and total hardness. It was found that there was a following relationship between total hardness and electric conductibity with the relative correlation coefficient r=0.9145. y=15.967+0.22774x Where x, y are electric conductivity and total hardness respectively.

• Journal of dental hygiene science
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• v.22 no.1
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• pp.20-29
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• 2022

Background: The purpose of this study is to investigate the effect of liquefied digestive medicines on the composite resin surface. Methods: Three types of liquefied digestive medicines (Gashwalmyeongsu, Wicheongsu, and Saengrokcheon) were selected as experimental groups, Samdasoo and Chamisul as negative controls, and Trevi as positive controls were selected to measure pH and titratable acidity. The samples filled with resin at acrylic were made total 300, 50 per group. To evaluate the erosion risk of the composite resin, the specimens were immersed in a liquefied medicine for 1, 3, 5, 15, and 30 minutes, and then the surface microhardness was measured using the Vickers Hardness Number, and the surface change was observed with scanning electron microscope (SEM). Results: The average pH of the three liquefied medicine was 3.75±0.30, the Saengrokcheon was the lowest at 3.45±0.01, and the Trevi was 4.66 and Samdasoo and Chamisul were 7.40 and 8.58, respectively. The amount of NaOH reaching pH 5.5 and 7.0 was the lowest in the order of Trevi, Gashwalmyeongsu, Wicheongsu, and Saengrokcheon. The largest surface hardness reduction value was shown in Gashwalmyeongsu (-11.85±3.73), followed by Saengrokcheon (-9.79±3.11) and Wicheongsu (-8.28±2.83), and Samdasoo (-0.84±1.56) and Chamisul (-6.24±0.42) had relatively low surface hardness reduction values. However, Trevi (-16.67±5.41), a positive control group containing carbonic acid, showed a higher decrease in surface hardness than the experimental group. As a result of observation with SEM, experimental group and positive control group, showed rough surfaces and irregular cracks, and negative control groups showed smooth patterns similar to before immersion. Conclusion: The liquefied digestive medicine with low pH could weaken the composite resin surface, and the carbonic acid component could more effect on the physical properties of the composite resin than pH.

• Journal of the Society of Naval Architects of Korea
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• v.61 no.1
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• pp.51-60
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• 2024

Hi Air Korea and Hanwha ocean are currently developing an Onboard Carbon dioxide Capture System (OCCS) to absorb CO₂ emitted from ship's engine using a sodium hydroxide(NaOH) solution, and converting the resulting salt into a solid form through a chemical reaction with calcium oxide (CaO). The system process involves the following steps; 1)The reaction of CO₂ gas absorption in water, 2)The reaction between carbonic acid (H₂CO₃) and NaOH solution to produce carbonate or bicarbonate, and 3)The reaction between carbonate or bicarbonate and CaO to form calcium carbonate (CaCO₃). And ultimately, the solid material, CaCO₃, is separated and discharged using a separator. The OCCS has been installed on an ship and the test results have confirmed significant reduction effects of CO₂ in the ship's exhaust gas. A portion of the exhaust gas emitted from the engine was transferred to the OCCS using a blower. The flow rate of the transferred gas ranged from 800 to 1384 m³/hr, and the CO₂ concentration in the exhaust gas was 5.1 vol% for VLSFO, 3.7 vol% for LNG and a 12 wt% NaOH solution was used. The results showed a CO₂ capture efficiency of approximately 42.5 to 64.1 vol% and the CO₂ capture rate approximately 48.4 to 52.2kg/hr. Additionally, to assess the impact of the discharged CaCO₃on the marine ecosystem, we conducted "marine ecotoxicity test" and performed Computational Fluid Dynamics (CFD) analysis to evaluate the dispersion and dilution of the discharged effluent.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.87-93
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• 1994

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

• Korean Journal of Ecology and Environment
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• v.35 no.3 s.99
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• pp.145-151
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• 2002

The effect of low pH on physiological changes was studied with the acidophilic green alga, Clamydomonas acidophila, UTCC 122. The growthrates (${\mu}$) were identical, $0.5{\sim}0.7\;day^{-1}$, at pH 3.7${\sim}$6.7 and no significantly different (ANOVA, p =0.134), showing cell volume reduced gradually as they were growing, whereas that at pH 2.7 was falling to zero and cell volume increased dramatically. Chlorophyll a concentration of the cultures incubated for one day was $191{\sim}255\;pg\;cell^{-1}$, after then it declined from $60{\sim}103\;pg\;cell^{-1}$ at pH 3.7${\sim}$6.7 except $210\;pg\;cell^{-1}$ at pH 2.7, which was directly related with cell volume. External carbonic anhydrase (CA) activity was varied from1.1 to$3.7{\times}10^{-4}\;E.U.\;mm^{-2}$, showing the gradualincrease during culture, except at 2.7 and pH 5.7. However there was not found any relationship among the pH gradient cultures. CA molecular mass of C. acidophila was 29 kBa, and concentration of that was identical in all cultures. The proteins of 41 kDa and 63 were not or very　faintly expressed in low pH cultures, in contrast that of 17 kDa more expressed. In this work, we found that C. acidophila could live optimally within a wide range of acidic pH, and 17 kDa of unidentified protein might be concerned with tolerating in low acid environment.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.324-330
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• 1994

This study was conducted to examine the effects of the kinds and the levels of salted and fermented seafoods, shrimp and juice of anchovy, on the properties of kimchi during fermentation. There were no significant differences in pH and contents of total acid, reducing sugar, and organic acid examined except lactic acid contents among the kimchi samples at the same fermentation period. Until four days of fermentation, kimchi containing higher level of salted and fermented anchovy juice tended to have greater number of total microorganisms and of Leuconostoc genus microorganisms than the other kimchi samples. Sensory characteristics were not significantly different among the samples at the same fermentation period. significant decrease in pH and in reducing sugar content, and increase in total acid content were noticed in all the kimchi samples during fermentation. This was more marked in kimchi samples containg salted and fermented seafoods. Contents of malic and succinic acids decreased while those of actic and acetic acids increased with longer fermentation. There were significant changes in the numbers of microorganisms during fermentation. Carbonic mouthfeel, salty taste, sour taste and staled flay or of all the kimchi samples increased while firmness and crispness decreased with extended fermentation.

• The Korean Journal of Community Living Science
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• v.18 no.2
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• pp.247-263
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• 2007

This study was complied to analyze the professional agricultural techniques level and to suggest a desirable direction for the professional education system for women farmer. The research was conducted by using in-field surveys and interviews. Data was gathered by questionnaire from 147 women farmer in five specialized crop regions: strawberry, cucumber, rose, apple, and oyster mushroom. The results obtained are as follows. First, the technique levels in computer usage and electronic commerce, machinery usage, pesticide and fertilizer utilization, facility automation, and eco-agricultural cultivation were low. Second, the demand for professional education, evaluated through technique level by standard management diagnosis, was recognized. Areas of concern included: cucumber (temperature control, carbonic acid gas control, grading, funds management), strawberry (light control, soil temperature control, irrigation watering, shipping), rose (temperature control, light control, funds management, cooperated management), oyster mushroom (growth cabinet sterilizer), and apple (flower bud pinching, defloration, fruit thinning, funds management). Based on the results of this study, the following are suggestions for the planning of a professional education system for women farmer. First, it needs to address formal education in marketing, machinery usage, facilities automation, and techniques in pesticide and fertilizer utilization. Second, it needs to be a multi- level program with appropriate terminology at every level which is suitable to each age and ability of women farmer. Third, it needs a more comprehensive manual developed by need analysis of women farmer and a larger lecturer pool for professional education.

• Korean Journal of Soil Science and Fertilizer
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• v.11 no.3
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• pp.161-174
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• 1979

A review was made on the effect of organic matter application on the chemical characteristics of soils such as pH, solubilities of minerals, and cation exchange capacity mainly at flooded rice soils. The review can be summarized as follows: 1. Application of organic material such as rice straw and compost in flooded rice soil leads to a temporary lowering of soil pH at the earlier stage of soil reduction, due to the production of various organic acids and carbonic acid. This temporary lowered pH is replaced with the production of alkaline substances such as ammonia as the reduction of soil proceeds. 2. Incorporation of organic materials intensifies the ferrous iron, dissolving various minerals, virtually to the increase in electrical conductivity of soils. 3. Organic materials also play an important role in dissolving soil minerals through the production of various chelating agents. 4. Application of soil organic matter significantly increases cation exchange capacity of soils. 5. Continuous application of rice straw or compost leads to the increase in soil organic matter content to some extent, up to the level of equilibrium. In soils low in organic matter the equilibrium level is attained with five years continuous application of compost. 6. The manner of chemical fertilizer application influences the accumulation of organic matter applied in soils. Low levels of fertilization lowers the accumulation while high levels of fertilization accerelates the accumulation.

• Korean Journal of Veterinary Service
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• v.22 no.1
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• pp.85-92
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• 1999

This study was investigated resistance on disinfectants and antibiotics of Clostridium chauvoei isolated from dairy farm in Kyongbuk province. The results obtained were summarized as follows ; C chauvoei isolated from dairy farm were susceptible to norfloxacin, penicillin, tetracycline, erythromycin, enrofloxacin, bacitracin, tyrosine, cephalothin and cefazolin but resistant to gentamicin, kanamycin, sulfamethoxazole＋trimethoprim, amikacin, neomycin streptomycin, colistin. In effect on disinfectants, C chauvoei was inhibited completely to growth in mercuric bichloride ($HgCl_2$), harasol(sodium hypochloride 4-6%), long-life(high boiling tar acids et al), and phenol($C_6$$H_5$OH), but growth in all-stop(didecyl dimethyl ammonium chloride 10%), powercide(potassium monopersulphate 50% et al), antec vercon-s(triple salt 50% et al), and taego-51(6-alkyl-2.6-diaza-hexane-carbonic acid-1ㆍHCl et al). The effect of disinfectant was excellent in mercuric bichloride and harasol.

• 보존과학연구
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• s.24
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• pp.169-184
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• 2003

Yearly mean temperature and relative-humidity of the Seokguram Grotto was measured $19~23^{\circ}C$, 40~44% from May, 1998 to December,2002. The measurement has little differences comparing to the optimum guideline (temperature : $20^{\circ}\pm2^{\circ}C$, relative-humidity : $50^{\circ}\pm5%$). It is necessary to increase humidity in the Seokguram Grotto during winter because of heating and decrease the temperature during summer because of a higher temperature of outside. In addition, the diurnal range keep in $4^{\circ}C$ of temperature and in 10% of relative-humidity. Yearly mean concentration of $CO_2$(carbon dioxide) was measured538~658ppm that is higher than concentration of normal atmosphere(360 ppm). The $CO_2$ has an cumulative effect on the surface of stone cultural properties as a form of carbonic acid($H_2CO_3$) after reaction with water. HVAC (Heating, Ventilation and Air Conditioning) system should be operated to maintain ideal state for the preservation according to the optimum guideline. Also, the entrance into the Seokguram Grotto should be controlled to prevent a sudden fluctuation of humidity and temperature. Human could carry small particles like a microdust, microbe, etc., into the Seokguram Grotto and also could damage the surface by a direct touch.