• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.213.2-213.2
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• 2007

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.04a
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• pp.123-123
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• 2018

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2015.11a
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• pp.265-265
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• 2015

Zinc Oxide 층은 역구조 유기 태양전지(Inverted Organic Photovoltaics, IOPV)에서 전자 수집 층으로 사용되는데, 전자 수집 및 전기 전도도 증가를 위하여 일반적으로 3차원 나노 구조체 및 양이온이 도핑된 Zinc Oxide 층이 사용된다. 본 연구에서는 저온 3차원 나노 구조체 및 음이온이 도핑된 Zinc Oxide 층을 적용하였으며, 그 결과 전자 수집 향상, 전기 전도도의 증가에 의하여 광전변환 효율(Power Conversion Efficiency, PCE)이 향상됨을 확인할 수 있었다.

• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.381-389
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• 2004

The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli were performed in 2 HACCP-implemented foodservices (A and B) appointed by Food and Drug Administrations, and in 2 other foodservices (C and D) not implemented HACCP. 'Washing and sanitizing raw vegetables' were monitored as CCP at A and B foodservices but only washing has been done in pre-preparation at C and D foodservices. Aerobic plate counts of received leek in A and B foodservices were above $10^7$ CFU/g indicating very poor microbiological quality. After sanitization treatment (soaking for 5 minutes in chlorine water: chlorine density 50〜100 ppm), its aerobic plate counts decreased to 7.06×$10^5$ CFU/g (A foodservice) and 4.31×$10^5$ CFU/g (B foodservice), coliform and faecal coliform were not detected. With this result, the effect of microbial reduction by sanitizer was conformed. But, the conditions of leek were still not acceptable by microbiological standards for ready-to-eat foods. After three more times of rinse has been done, the microbial conditions of leek became acceptable. In C and D foodservices, aerobic plate counts of leek showed decreasing trends by 2〜4 times of washings but microbiological quality of leek after pre-preparation were unacceptable by microbiological standards for ready-to-eat foods (C foodservice: 3.58×$10^5$ CFU/g, D foodservice: 1.29×$10^9$ CFU/g). For the prevention of foodborne illness, sanitizing raw vegetables should be performed during pre-preparation of non-heated foods.

• Journal of the Korean Chemical Society
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• v.7 no.3
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• pp.216-224
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• 1963

Reaction of organic chlorine containing ester, alcohol, and acids with metallic tin and zinc in dimethyl formamide solvent gave a good yield of organo metallic complex. The same reaction under a mixed U.V. irradiation could not give an appreciable yield of the complex except in the case of an elevated reaction temperature. The solvation effect of dimethyl formamide of the metallic complex formation was markedetly increased as compared to the reaction in toluene and cyclohexane. In case of chlorine containing carboxylic acid, the formation of organo chloro zinc complex of the salt was observed. The reaction of organo zinc complex with a carbonyl precursor gave the addition product together with a dimerized product. Especially the aldehyde species enhanced the formation of zinc complex. The addition reaction was simple and convenient, but the yield was not high.(30-40% for the acid, 73% for the ester, 14.6% for alcohol). The result was discussed on basis of solvent effect and the procedures were described.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.240-246
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• 2012

This study evaluated the efficacy of strong acidic electrolyzed water (SAcEW), low alkaline electrolyzed water (LAlEW) and aqueous chlorine dioxide (ACD) for reducing pathogenic bacteria($Escherichia$ $coli$, $Bacillus$ $cereus$, $Salmonella$ Typhimurium, $Stapylococcus$ $aureus$) on Chinese cabbage. Artificially inoculated Chinese cabbage was immersed for 1, 5 and 10 min with TW, NaClO, EW and ACD. Generally, leaves showed more effective reduction than stems. Regarding the inhibitory effect, ACD treatment showed the highest effects rather than other treatments. When Chinese cabbage was immersed for 3 min in sterilized water, it was reduced to a minimum of 1.33 log CFU/g at LAlEW and a maximum of 4.70 log CFU/g at ACD. Compared to NaClO, ACD and LAlEW which showed a reduction of 3.2 log CFU/g ($Sal.$ Typhimurium) and 2.7 log CFU/g($B.$ $cereus$), respectively. Furthermore, the others had similar inhibitory effects compared to NaClO.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.42-47
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• 2007

Effect of chlorine dioxide ($ClO_2$) treatment on the microbial and physicochemical changes of fish paste was investigated. Fish paste samples were treated with 5, 10, and 50 ppm of $ClO_2$ solution, respectively, After $ClO_2$ treatment, fish paste samples were individually packaged and stored at 4$^{\circ}C$. The initial microbial loads of samples were 3.8 log CFU/g in total bacterial count, and 2.5 log CFU/g in yeasts and molds. Microbial growth of fish paste during storage showed that populations of total bacteria, yeast and mold were significantly reduced by $ClO_2$ treatment. In particular, the treatment of 50 ppm $ClO_2$ decreased total bacterial count the most significantly among the $ClO_2$ treated fish pastes. The pH and VBN of fish paste decreased with increasing $ClO_2$ concentration. Thiobarbituric acid reacted substance (TBARS) values of treated fish paste increased during storage, regardless of $ClO_2$ concentration. This study showed that 50 ppm chloride dioxide was the optimum dose level to extend the shelf-life of fish paste.

• Food Science and Preservation
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• v.15 no.5
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• pp.754-759
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• 2008

The effect of citric acid-aqueous chlorine dioxide ($ClO_2$) treatment of radish seeds artificially contaminated with Salmonella typhimurium was studied. Radish seeds were inoculated by immersion, in more than 106 log CFU/g seed, of a suspension of S. typhimurium, dried, and stored sealed at $4^{\circ}C$ Radish seeds soaked in 200 ppm aqueous ClO2 solution for 10 min showed a bacterial reduction of 1.08 log CFU/g seed, and the lowering of microbial burden noted in seeds soaked in 2% (w/v) citric acid solution for 10 min was 2.89 log CFU/g seed. Next, radish seeds were exposed to 0.5% (v/v) glycerol solution for 10 min either before or after treatment with 200 ppm aqueous ClO2 or 2% (w/v) citric acid for 10 min. Glycerol exposure after citric acid treatment reduced bacteria by 3.46 log CFU/g seed, and glycerol treatment after aqueous $ClO_2$ treatment reduced the microbial burden by 2.14 log CFU/g seed. Both glycerol treatments yielded better elimination of S. typhimurium than did a single treatment with either citric acid or aqueous $ClO_2$. Radish seeds inoculated with S. typhimurium were treated throughout the entire growth period. Although radish seed treatment was effective, treatment by citric acid and aqueous $ClO_2$ after sprouting was not effective to eliminate S. typhimurium.

• Environmental Engineering Research
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• v.22 no.1
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• pp.108-115
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• 2017

Chlorination has been the most common antifouling method, but alternatives are under searching. In this article, we report how the hydrogen peroxide could enhance the effect of chlorination to prevent fouling by inhibiting larvae settlement and abatement of mussel colonization or by extinct of them; through marine mussel Mytilus edulis. The addition of hydrogen peroxide shows synergic effect on the veliger larvae (up to 19 folds) and effectively reduces required time of mussel mortality by 8-22%. For resolution of micro- and macro-fouling caused by the marine mussel, as well as diminishing of time and conventional chlorine dose could be important factor in favour of environment and economics.

• Journal of the Korean Society of Combustion
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• v.13 no.1
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• pp.10-16
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• 2008

Numerical simulations of freely propagating premixed flames burning mixtures of methane and chlorinated hydrocarbons in fuel are performed at atmospheric pressure in order to understand the effect of chlorinated hydrocarbons on the formation of nitrogen oxide. A detailed chemical reaction mechanism is used, the adopted scheme involving 89 gas-phase species and 1017 elementary forward reaction steps. Chlorine atoms available from chlorinated hydrocarbons inhibit the formation of nitrogen oxides by lowering the concentration of radical species. The reduction of NO emission index calculated with thermal or prompt NO mechanism is not linear and is probably related to the saturation effect as $CH_3Cl$ addition is increased, In the formation or consumption of nitrogen oxide, the $NO_2$ and NOCl reactions play an important role in lean flames while the HNO reactions do in rich flames. The molar ratio of Cl to H in fuel has an effect on the magnitude of NO emission index.