• Journal of the Korean institute of surface engineering
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• v.50 no.6
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• pp.531-535
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• 2017

Enormous amount of waste oyster-shell (OS) has a major disposal problem in coastal regions. OSs have attracted much attention for recycling, because these are mainly composed of calcium carbonate with rare impurities. In this study, we demonstrate the calcareous deposit films on steel plate by using OSs on the basic of cathodic protection technique. The composition of the OSs was analyzed by wavelength dispersive X-ray fluorescence spectrometer. Carbon dioxide gas was pumped into distilled water to make carbonic acid solution for dissolution of OS. The calcareous deposit was characterized by second electron microscope (SEM), energy dispersive X-ray analysis (EDX) and X-ray diffraction. Corrosion rates were estimated by measurements of anodic polarization and immersion test. It is confirmed that calcareous deposits on steel plate are formed under all condition of cathodic protection by using waste OS from the SEM and EDX results. Calcareous deposits on steel by OS provide good corrosion resistance by acting as a barrier to oxygen supply to the steel surface.

• Microbiology and Biotechnology Letters
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• v.45 no.3
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• pp.265-270
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• 2017

A key virulence factor for urinary tract pathogens is the enzyme urease, which catalyzes the hydrolysis of urea into ammonium ions and carbonic acid. Urease activity plays an important role in the pathogenesis of urinary tract infection. In this study, the inhibitory effect of zerumbone against six urease-producing bacteria (Klebsiella oxytoca, K. pneumoniae, Morganella morganii, Proteus mirabilis, P. vulgaris, and Staphylococcus saprophyticus) and their urease activities were evaluated. The results of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests showed that zerumbone had antibacterial effect against these six urease-producing bacteria. The MIC and MBC of zerumbone ranged from 0.5 to 2 mM and 1 to 4 mM, respectively. In the urease inhibitory assay, zerumbone showed better urease inhibition ($56.28{\pm}2.45-37.83{\pm}3.47%$) than the standard urease inhibitor, acetohydroxamic acid ($40.46{\pm}1.94-22.99{\pm}3.53%$). However, zerumbone did not affect the levels of the urease subunit. These results clearly indicated that zerumbone has antibacterial potential against urease-producing bacteria and possesses excellent bacterial urease inhibition properties.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.1-8
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• 2012

Kimchi, a Korean fermented vegetable is packaged without pasteurization and distributed with live bacteria actively working to produce lactic acid and carbon dioxide gas in the product. The $CO_2$ production consisting of two distinct phases of initial fast and later slow rates depends on kimchi type, salt content and storage temperature. The $CO_2$ produced from kimchi is accumulated in the product package causing volume expansion and pressure buildup. The dependence of $CO_2$ production rate on salt content and storage temperature has been published formerly and can be used for estimating the package volume and pressure under a variety of storage conditions. As methods to alleviate the problems from the produced $CO_2$, package designs with controlled diffusion pinhole, high $CO_2$ permeable film or $CO_2$ absorber have been tried by several researchers. Properly designed packages adopting the device or tool were shown to have high dissolved $CO_2$ in kimchi without volume expansion and pressure buildup, giving good sensory quality with carbonic taste. Advantages and limitations of each method have been discussed.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.641-644
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• 2008

This paper investigated the plant and raw material of the ready-mixed concrete company which could supply to the second Lotte World on Pusan. the results were summarized as following. Almost plants were mainly using Twin shaft mixer which was 210m$^3$/hr and horizontal type. There was different the number of admixture silos at each plants, and they were separated by types. The mixtures mainly consisted of the ordinary portland cement, fly ash and blast furnace slag. For favorable quality control, each materials had to carry from same factories, and the monitering standard for quality control should be prepared. The coarse aggregates were used with many different producing districts, so they were only used from Y caused by exclusion of quality difference. The crushed, washed and river sands were generally used as fine aggregates, so the fine aggregates which could be possible to supply stable quality were chosen. This study used Poly Carbonic Acid Admixture which was developed to satisfy maintenance of performance till 2 hours and 10MPa at 15 hours.

• Journal of the Korea Concrete Institute
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• v.19 no.2
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• pp.217-224
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• 2007

This study reports the properties of high early strength & durability of concrete using PC admixture. To apply these data to construction site, we did the lab tests. The target of this study is to accomplish early strength of concrete (5.0 Mpa/18 hr), and we did the durability tests such as length change test, chloride ion penetration test, fleeting and thawing test, adiabatic test, etc. And we tested the porperties of concrete by the different factors, such as the type of admixtures, curing temperature, the amount of binder, etc. Through the test of concrete using the different type of admixture, PC type was more excellent than PNS type admixture. As a result, we made a concrete of high early strength concrete, and excellent durable concrete. According to these tests, we concluded that we can apply this type of PC admixture to the civil & construction site, and we can reduce the term of works and finally we will accomplish the economical construction.

• Resources Recycling
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• v.14 no.4 s.66
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• pp.47-52
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• 2005

Carbonate species in aqueous solution play an important role in the determination of chemical properties of water in relation with alkalinity, buffer capacity, biological productivity, and so on. These compounds also have reactive characteristics such as interphasal reactions between solid, liquid, and gas phases. In the absence of solid materials, the total amount and relative abundance of each carbonate species are directly influenced by the partial pressure of $CO_2$ gas in the atmosphere, which in turn significantly affects the properties of aquatic system. In the water/wastewater treatment process along with the wastes treatment and recycling process which occurring in aquatic environment, it is essential to figure out its characteristics for their optimization and one of its most influential features upon these processes is determined by carbonate species. To understand the fundamental aspect of the relationship between the partial pressure of $CO_2$ gas and chemical features of water, especially pH, the working partial pressure of pure $CO_2$ gas that produced by contacting the dry ice with water has been estimated based on equilibrium calculation. The equilibrium constants for the dissociation ot carbonic acid were determined using van't Hoff equation and the distribution diagram of carbonate species according to the pH has been constructed to substantiate the results of equilibrium calculation. The estimated working partial pressure of pure $CO_2$ gas was found to be a function of the concentration of carbonates in solution, which suggesting that Prior evaluation of the working partial pressure of gas is essential for a better understanding of aquatic interactions.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

• Food Science and Preservation
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• v.24 no.2
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• pp.215-220
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• 2017

Cut Kimchi cabbages ($3{\times}3cm$) were dipped in the egg shell solution (0.5% egg shell calcium/0.5% citric acid solution) and stored in the low-density polyethylene (LDPE) film bag at $4^{\circ}C$ for 2 weeks. Using this cut Kimchi cabbage, kimchi was prepared and their physicochemical qualities were investigated. Moreover, their sensory qualities were compared with Kimchi prepared with normal Kimchi cabbages. Egg shell calcium pretreatment (ET) showed the lower weight loss of cabbages than non-treatment (NT), and soluble solid compounds were decreased in all samples. Titratable acidity showed no statistical difference. After making a kimchi using cut Kimchi cabbages stored for 2 weeks no statistical differences in soluble solids and titratable acidities of kimchi stored for 7 days were shown. As a result of sensory test, preference of color was decreased and salted condition of control was the most significantly decreased. Pickled seafood odor of kimchi showed statistical difference, compared with the control. Crispness decreased in all samples. On the other hand, salty flavor and pickled seafood flavor were increased, fresh cabbage flavor, bitter flavor and carbonic flavor were decreased. Overall sensory quality of cut Kimchi cabbage (ETK) didn't show significant difference compare with kimchi prepared with normal cabbage (CON). It is possible to make kimchi with approvable sensory quality using cut Kimchi cabbage treated with egg shell calcium.