• Korean Journal of Materials Research
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• v.29 no.1
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• pp.16-22
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• 2019

Indirect oxidation using chlorine species oxidizing agents is often effective in wastewater treatment using an electrochemical oxidation process. When chlorine ions are contained in the wastewater, oxidizing agents of various chlorine species are produced during electrolysis. In a ballast water management system, it is also used to treat ballast water by electrolyzing seawater to produce a chlorine species oxidizer. However, ballast water in the brackish zone and some wastewater has a low chlorine ion concentration. Therefore, it is necessary to study the chlorine generation current efficiency at various chlorine concentration conditions. In this study, the chlorine generating current efficiency of a boron-doped diamond(BDD) electrode and insoluble electrodes are compared with various chloride ion concentrations. The results of this study show that the current efficiency of the BDD electrode is better than that of the insoluble electrodes. The chlorine generation current efficiency is better in the order of BDD, MMO(mixed metal oxide), $Ti/RuO_2$, and $Ti/IrO_2$ electrodes. In particular, when the concentration of sodium chloride is 10 g/L or less, the current efficiency of the BDD electrode is excellent.

• Membrane and Water Treatment
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• v.10 no.6
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• pp.395-404
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• 2019

The influence of chlorine on marine bacterial communities was examined in this study. A non-chlorine-adapted marine bacterial community (NCAM) and a chlorine-adapted bacterial community (CAM, bacterial community treated with $0.2mg-Cl_2/L$ chlorine) were cultivated for 1 month. A distinct difference was observed between the NCAM and CAM, which shared only eight operational taxonomic units (OTUs), corresponding to 13.1% of the total number of identified OTUs. This result suggested that chlorine was responsible for the changes in the marine bacterial communities. Kordiimonas aquimaris was found to be a chlorine-resistant marine bacterium. The effect of intermittent chlorination on the two marine biofilm communities formed on the reverse osmosis (RO) membrane surface was investigated using various chlorine concentrations (0, 0.2, 0.4, 0.6 and 0.8 mg $Cl_2/L$). Although the average number of adherent marine bacteria on the RO membrane over a period of 7 weeks decreased with increasing chlorine concentration, disinfection efficiencies showed substantial fluctuations throughout the experiment. This is due to chlorine depletion that occurs during intermittent chlorination. These results suggest that intermittent chlorination is not an effective disinfection strategy to control biofilm formation.

• Korean journal of food and cookery science
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• v.24 no.4
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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.

• Transactions of the Korean Society of Mechanical Engineers
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• v.19 no.12
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• pp.3372-3381
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• 1995

An equilibrium analysis was carried out to determine principal species of heavy metals in waste incineration and their behaviors with variation of temperature, chlorine concentration, excess air ratio, and C/H ratio. The waste was assumed as a compound of hydrocarbon fuel, chlorine, and metals. Calculated results showed that the most important parameter to determine the principal species was temperature. Chlorine concentration also affected on mole fractions of the principal species. Generally principal species at high temperature were chlorides while there were some metals of which principal species were oxides. At low temperature mole fractions of the principal species increased, but at high temperature mole fractions of some metal species decreased. C/H ratio of the hydrocarbon fuel and excess air ratio had little effect on mole fractions of the metal species, compared to the temperature and chlorine concentration.

• International Journal of Advanced Culture Technology
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• v.8 no.3
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• pp.211-215
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• 2020

Currently, most of the chlorine dioxide gas is processed at the beginning of storage or distribution. It has the disadvantage of not being able to continuously process gas since there is no system that can continuously process it during the distribution process. Therefore, in order to minimize changes in freshness and quality during the distribution process of agrifood, there is a need for a sustained-release chlorine dioxide gas treatment technology that can be continuously released. Therefore, in this study, the film to be used was examined so that the chlorine dioxide gas can be continuously released for a certain period of time, the concentration of the reactant and the viscosity at the time of the reaction were determined, and a chlorine dioxide gas gel pack was manufactured using this optimal condition. In addition, the gel pack was used to measure the amount of chlorine dioxide gas released and the sterilization effect of food poisoning bacteria.

• Environmental Analysis Health and Toxicology
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• v.13 no.3_4
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• pp.77-85
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• 1998

It is very frequent that LAS meets the chlorine bleaches not only in the processes but also in the path from the sewages to the rivers. Therefore, it is not difficult to imagine that the harmful substances like DBPs are produced when LAs reacts with free chlorine. THMs are the major components of DBPs which are formed by reactions of organic substances with the chlorine oxidants. Among them, chloroform is the most noteworthy material. Since the major behavior observed was the formation of chloroform during reaction of LAS with free chlorine, the models were developed to grasp the tendency of chloroform formation depending on condition. According to these models, the effect of pH in the formation of chloroform is most grave.

• Corrosion Science and Technology
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• v.17 no.1
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• pp.12-19
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• 2018

Langelier Index (LI) is used as a tap water corrosiveness index. Residual chlorine in tap water induces corrosion inside water pipes. This study takes a deeper look into the effect of residual chlorine in water pipes. Comparison between tap waters of Y and K water treatment plant (WTP) shows that the LI index of K WTP is lower than that of Y. However, the corrosion rate of Y WTP is higher than that of K WTP. This means that the higher the concentration of residual chlorine in tap water, the higher the corrosion rate of pipe materials. When calcium hydroxide was added to tap water, the corrosiveness index was improved and thus the corrosion rate reduced. It is possible to increase the disinfection efficiency by increasing the duration of residual chlorine and suppressing the rust generation of water pipes and to supply minerals. A guideline for corrosion control with residual chlorine should be set up. The effects of residual chlorine should be included in the corrosiveness index of tap water.

• Journal of Korean Society on Water Environment
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• v.20 no.2
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• pp.126-131
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• 2004

This research sought to compare chlorine, chlorine dioxide and ozone as chemical disinfectants of drinking water, with inactivation of total coliform as the indicator. The inactivation of total coliform was tested against several variables, including the dose of disinfectant, contact time, pH, temperature and DOC. A series of batch processes were performed on water samples taken from the outlet of a settling basin in a conventional surface water treatment system that is provided with the raw water drawn from the mid-stream of the Han River. Injection of 1 mg/L of chlorine, chlorine dioxide and ozone resulted in nearly 2.4, 3.0 and 3.9 log inactivation, respectively, of total coliform at 5 min. To achieve 99.9 % the inactivation, the disinfectants were required in concentrations of 1.70, 1.00 and 0.60 mg/L for chlorine, chlorine dioxide and ozone, respectively. Bactericidal effects generally decreased as pH increased in the range of pH 6 to 9. The influence of pH change on the killing effect of chlorine dioxide was not strong, but that on ozone and free chlorine was sensitive. The activation energies of chlorine, chlorine dioxide and ozone were 36,053, 29,822 and 24,906 J/mol for coliforms with inactivation effects being shown in the lowest orders of these.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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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.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.132-136
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• 1992

The effects of chlorine treatment on the lipid composition of wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. The contents of free lipid increased slightly while those of the bound lipid decreased at all levels of chlorine used. The contents of neutral lipid in the free lipid decreased while those in the bound lipid increased as the level of chlorine increased. The contents of triglycerides in the free and bound lipids decreased as the level of chlorine increased. As the level of chlorine increased, digalactosyl diglycerides in the bound lipid decreased, whereas those in the free lipid increased within the range of 1 to 2 oz of chlorine. The phosphatidylcholine content in the free and bound lipids decreased while the lysophosphatidylcholine increased in both free and bound lipids as the level of chlorine increased. The content of saturated fatty acids increased while that of unsaturated ones decreased as the level of chlorine increased.