• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 1999년도 춘계학술발표논문집
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• pp.78-83
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• 1999

In this paper the extinction coefficients of molecule chlorine ($Cl_2$), chlorine dioxide (ClO$_2$), hypochlorous acid (HClO), chlorous acid ($HClO_2$$_2$) were determined using a PDA UV-VIS spectrophotometer. Based on these, the concentrations of $Cl_2$, $ClO_2$, and HClO in general chlorine dioxide bleaching liquor can be measured. The concentrations of $Cl_2$, $ClO_2$ and $HClO_2$ produced during the generation of methanol based chlorine dioxide generator can also be determined use the same method. The method was thought to be able to give more information in chlorine dioxide bleaching chemistry if combine its use with titration and ion chromatography.

• 상하수도학회지
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• 제11권2호
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• pp.105-111
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• 1997

Chlorine dioxide is being used to control THMs formation or taste & odor in water treatment plant. Recently, some operators or academic circles doubted the effectiveness of stabilized chlorine dioxide which is presumed as a liquid form of chlorine dioxide. In this study, we investigated components which consist of stabilized chlorine dioxide in terms of chlorine dioxide and chlorite. Two analytical methods used in this study are UV method and Iodometric method. Iodometric method is recommended by Korean EPA to check the purity of stabilized chlorine dioxide. The samples of stabilized chlorine dioxide from four water treatments were investigated and compared with that produced from chlorine dioxide generator on-site. This study demonstrated that the component of stabilized chlorine dioxide was overwhelmingly chlorite (${ClO_2}^-$) not chlorine dioxide ($ClO_2$) by UV method. It was also proved that Iodometric method (2nd method) recommended by Korean EPA could not differentiate between $ClO_2$ and ${ClO_2}^-$. Iodometric method (2nd method) recommended by Korean EPA should be revised accordingly to measure chlorine dioxide properly.

• 한국식품조리과학회지
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• 제24권4호
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• pp.445-451
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• 2008

This study compared the effects of chlorine dioxide and a commercial chlorine sanitizer for inhibiting foodborne pathogens, including Salmonella enterica serovar Typhimurium, Listeria monocytogenes, and Escherichia coli O157 : H7, on lettuce leaves. The lettuce samples were inoculated with each cocktail of the three strains, and were then treated with chemical sanitizers [distilled water, 100 ppm commercial chlorine and 50 ppm, 100 ppm, 200 ppm chlorine dioxide ($ClO_2$)] for 1 min, 5 min, and 10 min at room temperature($22{\pm}2^{\circ}C$). Following inoculation of the leaves, initial populations of E. coli O157:H7, L. monocytogenes, and S. Typhimurium were approximately 5.54, 4.47, and 5.12 log CFU/g, respectively these levels were not significantly reduced by the treatment with water,whereas the 100 ppm commercial chlorine sanitizer treatment and $ClO_2$ (at all tested concentrations) were effective at reducing levels of all three pathogens. The treatment of 200 ppm $ClO_2$ for 10 min was most effective at inhibiting the three pathogens, and reduction levels of E. coli O157 : H7, L. monocytogenes, and S. Typhimurium were 2.28, 1.95, 1.76 log, respectively. The inhibitory effect of $ClO_2$ increased with increasing treatment concentration of $ClO_2$, but there was no significant difference by the treatment times. When chemically injured cells of E. coli O157 : H7 and L. monocytogenes and S. Typhimurium were examined by SPRAB and selective overlay methods, respectively, it was observed that the commercial chlorine sanitizer generated greater numbers of injured L. monocytogenes than the $ClO_2$ treatment. From the overall results, $ClO_2$ was more effective at inhibiting pathogenic bacteria compared to the commercial chlorine sanitizer therefore, it has potential to be utilized as an alternative sanitizer to increase the microbial safety of fresh produce.

• 분석과학
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• 제12권5호
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• pp.403-407
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• 1999

먹는 물 중에 이산화염소의 새로운 정량법으로 기존 요드 적정법을 변화시켜 개발하였다. 이 방법은 먼저 염소 등의 산화성 방해물질을 질소로 purging시킴으로서 제거하는 것으로 되어 있다. ${ClO_2}^-$와 ${ClO_3}^-$의 음이온 분석은 ion chromatography-열전도도 검출기를 이용하였으며 매우 좋은 분리능을 보였다. 위의 방법으로 국내에서 사용 중에 있는 안정화 이산화 염소를 분석하였을 때 이산화 염소의 함량이 0.01-0.09%로 매우 적은 양 함유되어 있었고 대부분이 $ClO_2$로 구성되어 있었다.

• 공업화학
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• 제20권3호
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• pp.296-300
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• 2009

$RuO_2/Ti$를 양전극으로 사용한 무격막 전해셀(un-divided electrochemical cell) 시스템에서의 이산화염소수($ClO_2$) 제조 연구를 수행하였다. 이산화염소의 전구체로는 아염소산나트륨($NaClO_2$)이 사용되었으며, 무격막 전해셀에서 전구체 용액의 전해셀 주입유량, 전구체 용액 초기 pH, 아염소산나트륨과 전해질인 염화나트륨의 주입농도 그리고 전류밀도(current density)가 생성된 이산화염소수의 농도 및 pH에 미치는 영향을 조사하였다. 생성된 이산화염소수의 농도와 pH는 초기 전구체 용액의 pH와 전해셀 주입유량에 큰 영향을 받는 것으로 나타났으며, 전해질로 사용된 염화나트륨은 전해질로서의 역할 뿐만 아니라 이산화염소의 전구체로도 작용함을 알 수 있었다. 이산화염소수 제조를 위한 무격막 전해셀에서의 전구체용액의 최적 주입유량은 90 mL/min, 전구체 용액의 초기 pH는 2.3, 아염소산나트륨 주입농도는 4.7 mM, 염화나트륨 주입농도는 100 mM 그리고 전류밀도는 $5A/dm^2$로 나타났으며, 이때 발생된 이산화염소수의 pH는 약 3, 이산화염소 농도는 약 350 mg/L이었다.

• 한국식품저장유통학회지
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• 제15권2호
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• pp.236-242
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• 2008

이산화염소수 발생 최적조건을 검토하기 위하여 생성원료인 $NaClO_2$ 농도(0.01-0.1%)와 $Cl_2$ gas 투입량(100-1,000 g/hr)에 따른 chlorite, chlorate, FAC 및 chlorine dioxide의 생성량을 조사하였다. Chlorate, FAC 및 chloride dioxide 생성량은 $NaClO_2$ 및 $Cl_2$ 투입량이 증가할 수록 생성량이 증가하는 경향을 나타내었다. 이산화염소수 최적 생성조건은 0.1% $NaClO_2$, 900 g/hr $Cl_2$ gas 농도였으며 발생한 이산화염소수의 $ClO_2$는 882 ppm, FAC는 8.0 ppm, chlorite는 검출되지 않았고 chlorate는 43.32 ppm이었다. 이때의 수율과 순도는 각각 97.0%, 96.0%였다. 상추, 치콘, 깻잎, 케일의 채소류에 대한 세정 침지 살균에서는 이산화염소수 농도의존성 감균 효과를 나타내어 3-4 log의 총균수 감소 효과가 있었다. 과일의 경우에도 농도 의존성 감균 효과는 동일하였으며 대략 3-5 log의 총균수 감균 효과가 있었다.

• 한국식품영양학회지
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• 제31권2호
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• pp.308-312
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• 2018

Even though chlorine dioxide ($ClO_2$) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and its safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration $ClO_2$ gas was produced in a packaging form of air-permeable gel pack so that it could be released continuously over several days. The amount of $ClO_2$ gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of $ClO_2$ gas. As a result of measuring the change of color in order to confirm whether the chlorine dioxide gas was eluted in the form of a sustained release, the yellowness was significantly higher at higher gel pack concentration and higher value during storage periods. The slow-released $ClO_2$ gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. As a result of measuring the sterilization effect of Listeria monocytogenes by the concentration of chlorine dioxide gas, the sterilization effect was increased as the concentration was increased. Therefore, the slow-released $ClO_2$ gel-pack is feasible to apply for industry usages.

• 한국수산과학회지
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• 제53권3호
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• pp.451-455
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• 2020

This study evaluated acute toxicity of chlorine dioxide (ClO₂ ) to juveniles of black seabream Acanthopagrus schlegelii (19.4±2.3 g, 10.7±0.4 cm) and red seabream Pagrus major (74.9±8.2 g, 15.9±1.0 cm). Thirty juveniles for each species were exposed to target ClO₂ concentrations of 0, 0.05, 0.1, 0.125, 0.15, 0.2, 0.3, 0.4, and 0.5 mg/L in triplicate for eight days. Half lethal concentrations for 96 hours were found at 0.14 and 0.24 mg ClO₂/L for black seabream and red seabream, respectively. Red seabream larger than black seabream in body weight appears to be more resistance to chlorine dioxide. However, regardless of species or size, specific loading rates of chlorine dioxide to total fish weight (daily feeding amount of ClO₂/total fish weight) were similar, showing 1.3 and 1.1 g ClO₂/kg fish·day^-1 for black seabream and red seabream.

• Food Science and Biotechnology
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• 제17권4호
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• pp.878-882
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• 2008

The efficacy of citric acid-aqueous chlorine dioxide ($ClO_2$) treatment of radish seeds artificially contaminated with Escherichia coli was studied. Radish seeds were inoculated with E. coli. Following inoculation, samples were stored at $4^{\circ}C$ and soaked in citric acid or aqueous $ClO_2$ for 10 min. The treatment of radish seeds using 200 ppm aqueous $ClO_2$ solution caused a 1.5 log CFU/g reduction in the population of E. coli. Compared to the aqueous $ClO_2$ treatment, soaking radish seeds in 2.0% citric acid solution for 10 min was more effective in reducing E. coli populations on radish seeds. The efficacy of spray application of chlorine (100 ppm) or 0.5% citric acid to eliminate E. coli during the germination and growth of radish was investigated. Radish seed inoculated with E. coli was treated for the duration of the growth period. Although it resulted in a decrease in the E. coli population, the spray application of 100 ppm chlorine during the growth period was not significantly effective. In contrast, the combined treatment of seeds using 200 ppm aqueous $ClO_2$ and treatment of sprouts with 0.5% citric acid solution during sprout growth was hardly effective in eliminating E. coli.

• 대한의생명과학회지
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• 제24권3호
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• pp.270-274
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• 2018

Chlorine dioxide ($ClO_2$) gas is a neutral chlorine compound. $ClO_2$ gas was proven to effectively decontaminate different environments, such as hospital rooms, ambulances, biosafety level 3 laboratories, and cafeterias. In this study, to evaluate the effects of $ClO_2$ gas, bacteria of clinical importance were applied. Staphylococci, Streptococci and Bacillus strains were applied and Klebsiella, and others e.g., Escherichia coli, Shigella, Salmonella, Serratia were also done for the inhibitory analysis. Bacteria plates were applied with a hygiene stick, namely, "FarmeTok (Medistick/Puristic)" to produce $ClO_2$. $ClO_2$-releasing hygiene stick showed the very strong inhibition of bacterial growth but had different inhibitions to the bacteria above 96.7% except for MRSA of 90% inhibition. It is difficult to explain why the MRSA were not inhibited less than others at this point. It can be only suggested that more releasing $ClO_2$ should be essential to kill or inhibit the MRSA. B. subtilis, S. agalactiae, S. pyogenes, E. coli O157:H7, S. typhi (S. enterica serotype typhi) and S. marcesence were inhibited over 99%. This study will provide fundamental data to research growth inhibition by $ClO_2$ gas with bacteria of clinical importance value.