• Membrane and Water Treatment
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• v.3 no.4
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• pp.211-219
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• 2012

To enhance the efficiency of water treatment and reduce the extent of membrane fouling, the membrane separation process is frequently preceded by other physico-chemical processes. One of them might be ion exchange. The aim of this work was to compare the efficiency of natural organic matter removal achieved with various anion-exchange resins, and to verify their potential use in water treatment prior to the ultrafiltration process involving a ceramic membrane. The use of ion exchange prior to ceramic membrane ultrafiltration enhanced final water quality. The most effective was MIEX, which removed significant amounts of the VHA, SHA and CHA fractions. Separation of uncharged fractions was poor with all the resins examined. Water pretreatment involving an ion-exchange resin failed to reduce membrane fouling, which was higher than that observed in unpretreated water. This finding is to be attributed to the uncharged NOM fractions and small resin particles that persisted in the water.

• Journal of Pharmacopuncture
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• v.20 no.1
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• pp.36-44
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• 2017

Objectives: The goal of this study was to characterize Suvarna Bhasma Parada Marit by using the Ayurvedic test parameters, physico-chemical tests, and various instrumentation techniques. Methods: Suvarna Bhasma, an Ayurvedic formulation manufactured as per Bharat Bhaishajya Ratnakar 5/8357 (BBR), has been studied using various instrumentation techniques: X-ray diffraction (XRD), scanning electron microscopy (SEM), energy dispersive X-ray analysis (EDAX), laser particle size distribution (PSD) analysis, fourier transform infrared spectroscopy (FT-IR), and atomic absorption spectroscopy (AAS), and physico-chemical parameters, such as the loss on drying (LOD), loss on ignition (LOI), and acid insoluble Ash (AIA) were determined. In addition, Ayurvedic tests, such as Rekhapurnatva (enterable in the furrows of the fingers), Varitaratwa (floatable over water), Nirdhoomta (smokeless), Dantagre Kach-Kach (gritty particle feeling between the teeth), were performed. Results: The XRD study showed Suvarna Bhasma to be crystalline in nature and to contain more than 98% gold. The mean size of the gold crystallites was less than 10 microns, and the morphology was globular and irregular. Suvarna Bhasma contains gold as its single and major element, with EDAX and FT-IR spectra showing that it is more than 98% pure gold. The moisture content (LOD) is less than 0.5%, the LOI is less than 2%, and the AIA is not less than 95%. The Ayurvedic tests, as specified above, helped to confirm the quality of Suvarna bhasma prepared as per the text reference (BBR). Conclusion: This chemical characterization of Suvarna Bhasma performed in this study by using modern instrumentation techniques will be helpful in understanding its pharmacological actions and will help in establishing quality protocols and specifications to substantiate the safety, efficacy & quality of Suvarna Bhasma.

• Korean Journal of Environmental Biology
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• v.29 no.2
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• pp.98-106
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• 2011

In order to investigate water quality factors controlling chlorophyll-$a$ concentrations, the by-daily monitoring was conducted from February to November 2010 in 4 stations of Masan Bay. Seasonal variability in physico-chemical factors was mainly controlled by freshwater loading as a result of precipitation: chemical oxygen demand, suspended solids and nutrient concentrations rapidly increase during the heavy rainy season, whereas they decrease in the dry season. From late winter to mid spring, phosphorus and silica sources relative to Redfield ratio were probably functioned as limiting factor for phytoplankton flourishing in surface waters, but nitrogen concentration during mid-spring to autumn might be responsible for the increase of phytoplankton biomass. The multiple regression analysis revealed that variations in chlorophyll-$a$ concentration may be strongly correlated with changes of water temperature, chemical oxygen demand, dissolved inorganic phosphorus in spring, and salinity, chemical oxygen demand and precipitation in summer. Consequently, in the Masan Bay, a heavy rainfall event is an important factor to determine changes of biotic and abiotic factors, and in addition the dynamics of chlorophyll-$a$ concentration are strongly affected by changes of hydrological factors, especially water temperature, precipitation and nutrients.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1196-1202
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• 1999

This work was to determine the microbial and physico-chemical changes of HTST-pasteurized soymilk using microwave energy. Soymilk was HTST pasteurized$(at\;90^{\circ}C\;for\;20\;sec)$ by three methods: by heating in a stainless steel tube immersed in a hot water bath(MP0), by heating in a microwave cavity to a defiled temperature and then holding in a hot water bath(MP1), and by both heating and holding in a microwave cavity(MP2). The microbial quality based on the total plate count was in the order of MP0, MP2 and MP1. The three samples pasteurized by different methods showed the similar microbial quality with respect to the coliform count, psychrotrophic bacterial count and phosphatase activity. The destruction of trypsin inhibitor was in the order of MP0, MP1 and MP2. There were no significant differences in pH, titratable acidity, viscosity and vitamin $B_2$ content before and after pasteurization and among the different pasteurization methods. The similar or higher quality retention of the MP1 or MP2 supports the possibility of using microwave energy for the HTST pasteurization of soymilk and other fluid food products.

• Korean Journal of Ecology and Environment
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• v.44 no.2
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• pp.113-128
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• 2011

The study analyzed the physico-chemical quality of water and the resident phytoplankton community, and evaluated the water trophic status in So-ok stream flowing into Daechung lake from October 2007 to July 2008. Algal blooming by cyanophytes and diatoms continued throughout the year, with Microcystis aeruginosa and Aulacoseira granulata being prevalent. Ten taxa that are indicators of polluted water, including Oscillatoria limosa appeared. Results based on (Trophic status index) TSI and (Lake trophic status index) LTSI evaluations of water quality status indicated mesotrophication.

• Journal of Ocean Engineering and Technology
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• v.19 no.4 s.65
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• pp.42-48
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• 2005

The sediment of Shihwa Lake contains an abundant quantity of cohesive sediments. The transport processes of the cohesive sediments are complex and difficult to predict, quantitatively. The cohesive sediments are the primary reason for the pollution of the environment and water quality in the coastal region. In this study, a column test has been performed. In order to quantify the settling velocities of sediment from Shihwa Lake, an experiment was conducted using a specially designed 1.8m tall settling column. A series of settling tests and physico-chemical property tests on Shihwa Lake cohesive sediments has been conducted to investigate the correlation between settling properties and their physico-chemical properties, which are represented as grain size distribution, mineralogical composition, and percentage oj organic contents. Experimental results of physico-chemical property tests show that Shihwa Lake sediments are relatively large in average grain $size(74\mu m)$ contain very small organic $material(6\%)$, and are dominantly composed of Quarts, which has relatively low cohesion. Thus, Shihwa Lake sediments might be specified as those whose settling properties are more influenced by gravity than cohesion. It is concluded that the magnitude of settling velocities of muddy sediments can be quite different, regionally, and it implies that field or laboratory experiments for settling velocity measurement should be preceded over the numerical modeling of muddy sediment transport, in order to obtain the reliable prediction results for a given specific site.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.410-417
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• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.808-812
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• 2005

The effects of high pressure processing, pressure level (50, 100, 150, and 200 MPa) and pressurized time (0, 5, 10, 15, 30, 45, and 60 min) on the physico-chemical properties of pork M. longissimus dorsi were evaluated. The pH value was affected by both pressure level and pressurized time, especially at 200 MPa (P<0.05). In color measurement, $L^*$ and $a^*$-values were increased by both pressure level and pressurized time, but $b^*$-value did not differ significantly (P>0.05). Water holding capacity (WHC) was significantly decreased (P<0.05) depending on pressure level and pressurized time, while cooking loss was gradually increased. Warner-Bratzler shear force did not differ significantly (P>0.05) among the treatments. These results indicate that high pressure processing below 200 MPa for 1 hr had no effect on the quality of cooked meat, although some alterations were observed before cooking.

• Journal of Environmental Science International
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• v.9 no.4
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• pp.275-284
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• 2000

The studyies on physico-chemical factors and phytoplankton at the 3 rivers in the Taejon city were conducted from November 1997 to May 1998. The Results were as floows; In the water quality, the down streams were generally worse than the upper streams. Water temperature was varied from 2.4$^{\circ}C$ to 23.$0^{\circ}C$; DO from 1.80mg/$\ell$ to 17.6mg/$\ell$ ; pH from 4.7 to 10.4 ; BOD from 0.78mg/$\ell$ to 8.80mg/$\ell$ ; COD from 0.32mg/$\ell$ to 8.26mg/$\ell$ ; SS from 2.0mg/$\ell$ to 43.0mg/$\ell$ ; total phosphate was from 0.001mg/$\ell$ to 0.709mg/$\ell$ ; total nitrogen 0.01mg/$\ell$ to 11.69mg/$\ell$. In phytoplankton species, they were identified as total 191 taxa composed of 8 classes, 18 orders, 35 families, 74 genera, 152 species, 35 varieties and 4 forms. The dominant species were Synedra ulna in Taejon-chon, Diatomavulgare in Yudong-chon, Oscillatioria princeps, Scenedesmus qadricauda, Synedra ulna, and Diatom vulgare in Gap-chon. Standing crops of phytoplankton were from 2,076 cells/$m\ell$ to 97,356 cells/$m\ell$

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.247-255
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• 2014

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.