• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.11
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• pp.4427-4432
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• 2010

Parabens have been widely used as preservatives in cosmetics due to the presumed low toxicity and long history of safe use. However, recent studies have shown the potent toxicity of parabens. In order to know if electrolyzed reduced water could suppress the oxidative DNA damage of HDF cell by methylparaben, one of the frequently used parabens, we performed comet assay in this study. As a result, interestingly, electrolyzed reduced water could suppress methylparaben-induced oxidative DNA damage in HDF cells.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.155-160
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• 2005

Electrolyzed reduced water (ERW), showing extremely negative oxidation-reduction potential, was used to investigate the effects of paraquat-induced damages on DNA from human lymphocyte. The effect of ERW on paraquat-induced oxidative DNA damage in human lymphocytes was evaluated by Comet assay (single-cell gel electrophoresis) quantified as percentage fluorescence in tail. Comet assay has been used widely to assess the level of the DNA damage in individual cells. Lymphocytes were oxidatively challenged with various concentrations of paraquat for 30 min at $37^{\circ}C$, and were then treated with electrolyzed reduced water for 30 min. The oxidative DNA damage by paraquat, as indicated by the fluorescent tail in DNA, increased in a dose-dependent manner. However, oxidative damage of the DNA was almost completely prevented upon treatment with electrolyzed reduced water.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.2
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• pp.122-131
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• 2012

This study was performed to examine the effects of Curcuma aromatica (CA) and orange rind on the quality and sensory score of flying fish $Cypselurus$ $agoo$ $agoo$ roe treated with electrolyzed water during frozen storage ($-18^{\circ}C$). The pH was decreased with increasing amounts of CA extract added to flying fish roe and during frozen storage. The flying fish roe treated with CA extract showed increased yellowness, as compared to flying fish roe with no CA extract added and untreated with electrolyzed water (untreated). The flying fish roe containing CA extract maintained greater hardness than did untreated flying fish roe. The volatile basic nitrogen and trimethylamine contents of treated flying fish roe were lower than those of untreated flying fish roe during frozen storage. The results of volatile organic compound tests showed that the contents of alcohol, acid and ketone compounds in flying fish roe treated with CA extract and orange rind were relatively decreased, but the limonene content of treated flying fish roe was increased compared to that of untreated flying fish roe. In sensory evaluation, flying fish roe containing 0.05 and 0.1% of CA were preferred over others. In conclusion, CA and orange rind increased the quality and sensory scores of flying fish roe treated with electrolyzed water.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.365-367
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• 2004

Electrolyzed-acid water was used to prolong shelf life of salted Chinese cabbage during storage, Chinese cabbage was salted, washed twice with electrolyzed-acid water, packaged in high-density polyethylene film, and stored at $10^{\circ}C$. Titratable acidity, pH, color, and microbial loads of salted Chinese cabbage were measured. Treated sample showed lower pH, total microbial count, and lactic acid bacteria than those of control, whereas almost equal titratable acidity and color, Acidity of treated sample maintained lower pH value until 6 days, and remained constant thereafter, Sharp decrease in L value occured after 2 days for control, and was delayed 4-6 days for treated sample. Salted Chinese cabbage treated with electrolyzed-acid water showed lower total microbial load ($10^3\;CFU/mL$) and lactic acid bacteria ($10^1\;CFU/mL$) after washing, whereas similar loads, compared to control after 6 days. Treatment with electrolyzed-acid water maintained higher quality for salted Chinese cabbage, with limited shelf life extension.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.6 no.1
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• pp.78-82
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• 2005

Display manufacturing process has adopted RCA cleaning, applying to larger area and coping with environmental issue for last ten years. However, the approaching concept of ozonized, hydrogenised, or electrolyzed water cleaning technologies is within RCA clean paradigm. In this work, only electrolyzed anode water was applied to clean particles and organics as well as metals based on Pourbaix concept, and as a test vehicle, MgO particles were introduced to prove the new concept. The electrolyzed anode water is very oxidative with high oxidation reduction potential (ORP) and low in pH of more than 900 mV and 3.1, respectively. MgO particles were immersed in the anode water and its weight losses due to dissolution were measured with time. Weight losses were in the ranges of 100 to 500 micrograms in 250 ml anode water depending on their ORP and pH. Therefore it was concluded that the cleaning radicals in the anode water was at least in the range of 1 to $5{\times}10^{20}$ ea per 250 ml anode water equivalent to $1{\times}10^{18} ea/cm^2$. Hence it can be assumed that the anode water applied to display cleaning from now on $1{\times}10^{10}$ to $1{\times}10^{15} ea/cm^2$ ranges of contaminants are being treated. In addition, it was observed that anode water did not develop micro-roughness on hydrophobic surface while it did on the native silicon oxide.

• Food Science and Preservation
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• v.11 no.2
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• pp.160-169
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• 2004

This study was carried out to investigate the efficacy of electrolyzed water manufactured with or without diaphragm on sterilization and preservation of cut-celery and shelled raw oyster. In cut-celery, total viable cell count and coliform group in the treatment of electrolyzed water were decreased to about 1/200∼1/1,000 level and about 1/100 level comparing non-treated ones. But moisture content, pH, hardness, vitamin C and residual chlorine content were showed a little difference among treatments up to 10 days at 10$^{\circ}C$. L and a color values were gradually increased in all treatments, and color differences($\Delta$E) were remarkable between treatment and untreatment sample. In overall acceptability, cut-celery treated with electrolyzed water showed somewhat higher score than that of other ones treated with tap water and 100 ppm NaClO solution until 5 days of storage. After 48 hours of storage, it was showed that VBN, total viable cell count and coliform count of shelled raw oyster treated with electrolyzed alkali water produced by non-diaphragm system are lower by about 3 mg%, 1∼2 log cycle and 2 log cycle respectively than that of ones treated with sea water. Total viable cell count of shelled raw oyster just after treatment was lower by about 1 log cycle than that of ones treated with sea water, and any significant increment was not found after 24∼48 hours of storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.761-767
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• 1996

To lessen the initial level of microorganisms, electrolyzed acid-water was used as washing and brine water in the manufacturing process. On the washing and salting processes, application of electrolyzed acid-water showed a possibility to lessen the microorganism level of Chinese cabbage effectively. Microbial level of Chinese cabbage was reduced to about 1/4 level by salting and washing process with electrolyzed acid-water while Chinese cabbage salted with tap water increased to about 1.7 times. And no coliform and E. coli were detected. However significant differences between seasoning mixtures prepared with electrolyzed acid-water and with tap water were not observed in microbial levels. Relatively low level of total count in kimchi prepared with electroyzed acid-water was kept until 15 days of fermentation at $10^{\circ}C.$ Any significant difference between them was not observed after 20 days of fermentation. pH and acidity were showed the same tendencies as microbial count.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.416-422
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• 2004

Efficacy of surface sterilization and physicochemical properties of electrolyzed water manufactured depending on electrolyte, materials, and type of electrolytic diaphragm used were investigated. Physical properties of electrolyzed water manufactured from diaphragm system showed the highest effectiveness under at distance between diaphragms of 1.0 mm and 20% NaCl supplying rate of 6 mL/min. ORP, HClO (should defined) content, and pH at above conditions were 1,170 mV, 100 ppm, and 2.5, respectively. Two-stage electrolyzed system was more effective than one-stage one. Electrolyzed water manufactured from non-diaphragm system at 4 mL/min supplying rate of 20% NaCl was similar to the most effective diaphragm system, whereas ORP, HClO content, and pH were 800 mV, 200 ppm, and 9, respectively. Sealed electrolyzed water could be preserved more than one month at room temperature with ORPs of 750 and 1,150 mV in non-diaphragm and diaphragm systems, respectively, and at HClO content of 100 ppm. Physicochemical properties of electrolyzed water manufactured from electrolytic diaphragm of $IrO_{2}$ and Pt+Ir were more effective than that of Pt. ORP and HClO contents of electrolyzed water manufactured from various electrolytes were high in order of NaCl>KCl>$CaCl_{2}$, whereas no differences were observed among electrolytes in sterilization efficacy. Twelve kinds of microorganisms tested (initial total count, $10^{5}-10^{6}CFU/mL$) were sterilized within 1-2 min by electrolyzed water.

• Clean Technology
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• v.6 no.1
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• pp.79-84
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• 2000

In this study, to reduce the consumption of chemicals in cleaning processes, Si-wafers contaiminated with metallic impurities were cleaned with electrolyzed water(EW), which was generated by the electrolysis of a diluted electrolyte solution or ultra pure water(UPW). Electrolyzed water could be controlled for obtaining wide ranges of pH and ORP(oxidation-reduction potential). The pH and oxidation-reduction potential of anode water and cathode water were measured to be 4.7 and +1000mV, and 6.3 and -550mV, respectively. To analyze the amount of metallic impurities on Si-wafer surfaces, ICP-MS was introduced. Anode water was effective for Cu removal, while cathode water was more effective for Fe removal.

• Proceedings of the KAIS Fall Conference
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• 2004.11a
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• pp.99-102
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• 2004

Display process has adopted RCA clean, being applied to large area and coped with environmental issue for last ten years. However, the approaching concept of ozonized, hydrogenised, or electrolyzed water cleaning technologies is within RCA clean paradigm. In this work, only electrolyzed anode water was applied to clean particles and organics as well as metals based on Pourbaix concept, and as a test vehicle, MgO particles were introduced to prove the new concept. The electrolyzed anode water is very oxidative with high oxidation reduction potential(ORP) and low in pH of more than 900mV and 3.1, respectively. MgO particles were immerged in the anode water and its weight losses due to dissolution were measured with time. Weight losses were in the ranges of 100 to 500 micrograms in 250m1 anode waters depending on their ORP and pH. Therefore it was concluded that the cleaning radicals in the anode water was at least in the range of 1 to 5E20 ea per 250 ml anode water equivalent to IE18 ea/cm3. Hence it can be assumed that the anode water be applied to display cleaning since 1E10 to IE15 ea/cm3 ranges of contaminants are being treated. In addition, it was observed that anode water does not develop micro-roughness on hydrophobic surface while it does on the native silicon oxide.