• Journal of Korean Society on Water Environment
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• v.23 no.6
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• pp.863-871
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• 2007

Spectroscopic characteristics of river water from four major watersheds in the Ulsan area were measured to examine their potential for estimating water quality parameters. The total 176 river samples were collected from 44 sites of small streams within the watersheds during the year 2006. Spectroscopic characteristics investigated included protein-like fluorescence (FLF) intensity, fulvic-like fluorescence (FLF) intensity, terrestrial humic-like fluorescence (TLF) intensity, UV absorbance at 254 nm, and UV absorbance difference at 220 nm and 254 nm. Protein-like fluorescence intensity showed linear relationships with biochemical oxygen demand (BOD), chemical oxygen demand (COD), total phosphorous (TP) concentrations of the samples with the correlation of 0.784, 0.779, and 0.733, respectively. Due to the UV absorption characteristics of nitrate at 220 nm, UV absorbance difference at 220 nm and 254 nm was selected to represent total nitrogen (TN) concentration. Exclusion of some samples with PLF intensity higher than 5.0 improved the correlation between the UV absorbance difference and TN as demonstrated by the increase of the correlation coefficient from 0.392 to 0.784. Instead, for the samples with PLF intensity lower than 5.0, the highest correlation of TN was achieved with UV absorbance at 254 nm. The results suggest that PLF intensity could be used as the estimation index for BOD, COD, and TP concentration of river water, and as the primary screening index for the prediction of TN using UV absorbance difference. Some BOD-based water quality levels among the river water were statistically discriminated by the PLF intensity. Low p-values were obtained from the t-tests on the samples with the first level and the second level (p=0.0003) and the samples with the second and the third levels (p=0.0413). Our combined results demonstrated that the selected spectroscopic characteristics of river water could be utilized as a tool for on-site real-time monitoring and/or the primary estimation of water quality.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.388-396
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• 2003

The freeze dried young antler residue was extracted by proteases and hydrochloric acid(HCl). The young antler was extracted by water at 50$^{\circ}C$ and the residue was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of its residue was 32.8%(absorbance 3.61 at 280nm) of bacteria protease, 23.8%(absorbance 0.69) of papain, and 31.2% (absorbance 2.96) of pepsin. The young antler was extracted by boiling water and the residue was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of its residue was 45.0%(absorbance 3.61) of bacteria protease, 30.4%(absorbance 0.33) of papain, and 51.2% (absorbance 2.77) of pepsin. The result of HPLC analysis reveals that in 50$^{\circ}C$ water extract and boiling water extract, all high molecular peak was reduced under MW 1,000 by proteases. The result from the extract of young antler residue reacted by HCl for 5 hours at 50$^{\circ}C$ shows that its extraction rate was 45% (absorbance 0.78) in concentration of 0.1N HCl, 61% (absorbance 1.82) in 0.2N, 81% (absorbance 2.29) in 0.4N, and 82.0% (absorbance 3.28) in 2.0N. The result of HPLC analysis also reveals that in the extract by 0.8N HCl, the peak of about MW 70,000 accounted for 78% in total. Protein content of the extract by 0.8N HCl was 8.2%, and content of amino acid was 81.6%, ash was 1.3%, and mineral contents were 0.1 % of Ca, 2.3% of P, 0.8 % of Mg, 3.4% of Na, 0.002% of F by dry base.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.147-155
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• 2004

Freeze dried antler, heat dried antler, antler were extracted through processing step by water, protease and hydrochloric acid(HCl). Extraction rate of freeze dried antler at 50$^{\circ}C$ by water was 9.01％(8.82, absorbance at 280 nm), that of heat dried antler was 9.01％(4.45, absorbance at 280 nm), and that of antler was 1.10％(0.31, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler by bacterial protease was 16.89％(4.50, absorbance at 280 nm), and that of heat dried antler was 17.29％(5.62, absorbance at 280 nm), and that of antler was 18.22％(0.64, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler by 0.8N HCl was 72.25％(4.60, absorbance at 280 nm), that of heat dried antler was 71.14％(4.70 absorbance at 280 nm), and that of antler was 79.82％ (2.80, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler through three processing steps was 98.15％, that of heat dried antler was 97.35％, that of antler was 99.14％, respectively. The result of analysis by HPLC shows that high molecular pe which appears in young antler and antler extraction was changed into a small molecular peak of about 1,000 by the reaction of protease, and protein of about MW 70,000 was extracted from their remaining residue by 0.8N HCl. The above result shows that water extraction and protease extraction in the freeze dried young antler, protease extraction and HCl extraction in dried young antler, and HCl extraction in antler are most effective.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.404-407
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• 1992

This study was conducted to determine the effect of the physical and chemical factors on the absorbance when the chemical component of food was rapidly and effectively analyzed with near infrared reflection spectrophotometer. The absorbance was measured within the wavelength range of 1100 and 2500m and at the various sample temperatures. The absorbance was greatly increased with the rising sample temperature. When the grinding time of samples prolonged, the absorbance was decreased. The absorption peaks occurring in the near infrared spectra of meat, meat protein, pork fat and water were attributed to the overtone and combination vibration of C-H, N-H, O-H or C=O bond within the macromolecules of each sample. The absorbance was lower for meat protein than other meat components. Pork fat was characterized by the ${\cdot}CH_2{\cdot}$ absorption peak at the wavelength of 1700 and 2300 nm and water by the relatively high absorption peak at the wavelength of 1450 and 1930 nm. As a result, the absorbance of near infrared reflection spectrum of meat was affected mainly by fat and water in meat.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.379-387
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• 2003

The freeze dried young antler was extracted by water and proteases. In case of water extraction, the extraction rate was highest when it was reacted in 5% of concentration for 6 hours at 50$^{\circ}C$. The result of HPLC analysis of extract shows that high molecular peak in water extract was transformed into low molecular polk by proteases. The rate of low molecular peak was highest when bacteria protease was used, and its second highest rate was pepsin, but the effect of papain on it was low, The extraction rate of young antler reacted for 5 hours was 33.4%(absorbance 13.25 at 280nm) of bacteria protease, 22.4%(absorbance 10.06) of papain, and 30.2% (absorbance 11.34) of pepsin. The young antler was boiled for 30min and it was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of it was 47,6%(absorbance 12,54) of bacteria protease, and 26,4%(absorbance 7,48) of papain, and 45.6%(absorbance 7.23) of pepsin, In protein content, water extract was 52,1%, bacteria protease extract was 37.8%, and in amino acid content, water extract was 16.3%, bacteria protease extract was 31.96%, in ash content, water extract was 8.8%, bacteria protease extract was 5.6% by dry base. In mineral content, water extract contains 3.6% of Ca, 8.6% of P, 0.01% of Mg, 1.4 % of Na, 0.02 % of F, and bacteria protease extract contains 2.5% of Ca, 11.8% of P, 0.046 % of Mg, 2.1 % of Na, 0.018 % of F by dry base.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.28-37
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• 1987

The changes of various cooking experiment (gelatinization, swelling, texture, water absorbance) and amino acid, fatty acid composition and the effect of digestibility on glucose examination (in vitro) were investigated at various rice during cooking by using milk. The results are summarized as follows. 1) In the effect of various water-to-rice ratios on the degree of absorbance of rice, Rice (using water) always showed higher absorbance than rice. (using milk) optimum water absorbance time were shown to be 40 minute for rice (using water) and 50 minute for rice (using milk). 2) The degree of gelatinization (D.G) by iodine colorimetric method increased proportionally according to the increase of water-to-rice ratio and rice cooking always showed higher D.G than rice milk cooking. When the same D.G rice milk cooking food required 40~50% higher water-to-rice ratios than rice cooking food. 3) Various rice cooking food, the palatability were best food by rice bean milk cooking food. 4) The main Amino acid composition of using milk rice cooked food were Glutenine, Leusine, Asparagine, Valine, Arginin above 42% of the Total Amino acid. The contents of Lysine and Methionine were 476.50mg, 412.16mg in using Milk rice cooking food. 5) Using rice Milk cooking food ana Rice bean Milk cooking food, rice cooking, rice bean cooking in phosphate Buffer, in vitro Enzymatic glucose were carried out in dialysis bag. During 90 minute of incubation at $37^{\circ}C$, reducing sugar were analyzed from dialysate. Starch digestibility measured from human Saliva, Sali a, Pencreatic Amylase treatment was high in Rice Milk cooking food, Rice bean Milk cooking food and rice cooking food and rice bean cooking food but remarkely low.

• Journal of Korean Society of Water and Wastewater
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• v.11 no.3
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• pp.96-104
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• 1997

In-pipe formation of THM in water distribution systems was simulated by using the continuously and easily measurable parameters such as water temperature, residual chlorine and soluble organic compounds. The concentration of miscellaneous organics which could be the precuror of THM, was measured and represented as the absorbance of ultraviolet at wave length 260 nm. As the results, the developed equation in this study showed a more reliability on the change of THM than the normally regressed equation. In addition, the simulation was successfully fitted in the actual water treatment and distribution systems. Of the THM components, dibromochloromethane was the main cause dropping the overall reliability in the simulation.

• Journal of Sensor Science and Technology
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• v.20 no.6
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• pp.368-374
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• 2011

A microfluidic device for real-time monitoring of residual free chlorine and pH in water based on optical absorption is proposed. The device consists of a serpentine micromixer for mixing samples with a reagent, and a photodiode and light emitting diode(LED) for the detection of light absorbance at specific wavelengths, determined for specific reagent combinations. Spectral analyses of the samples mixed with N, N'-diethyl-p-phenylenediamine(DPD) reagent for chlorine determination and bromothymol blue(BTB) for pH measurement are performed, and the wavelengths providing the most useful linear changes in absorbance with chlorine concentration and pH are determined and used to select the combination of LED and photodiode wavelengths for each analyte. In tests using standard solutions, the device is shown to give highly reproducible results, demonstrating the feasibility of the device for the inexpensive and continuous monitoring of water quality parameters with very low reagent consumption.

• Journal of Wetlands Research
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• v.16 no.2
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• pp.275-280
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• 2014

Because ammonia in water body can cause water pollution as a result of generating ammonium ion, it is of importance in the management of water quality. This work performed to analyze the ammonium ion by measuring the color band length on the basis of modifying the indophenol method. When 1-naphthol was employed as a coloring agent, the maximum absorbance was shown near 720nm, where the proper injection was in the range of 0.5-1.5ml. About 80% of absorbance was observed after the color development was made within the 20 minutes. In the manufacturing of coloring agent, the proper concentration of NaOH was 1.5-2.5M, and the effect of pH on the color development is negligible. In addition, the color development was effectively in the region of room temperature.

• Bulletin of the Korean Chemical Society
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• v.16 no.12
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• pp.1218-1222
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• 1995

The pKa values of benzyltetrahydrothiophenium halides 1a-f in water have been estimated by measuring the absorbances of the solution in aqueous hydroxide ion solution. Assuming that the ratios of the activity coefficients remains close to unity, the absorbance of the solution can be expressed as A/[SH]o=(εSH+εS-K[OH-])/(1+K[OH-]), where A, [SH]o, K, εSH, and εS- are the absorbance of solution, the initial concentration of 1a-f, the equilibrium constant, and the extinction coefficients for SH and S-, respectively. The εS- and K values that best fit with this equation were calculated by a nonlinear regression analysis with a large number of absorbance data determined at different [OH-] and [SH]o. The pKa values of the SH were then calculated with the relationship Ka=-log K+14. The validity of this method has been demonstrated by the excellent agreements between the experimental and literature pKa values of three organic acids. The pKa values of 1a-f estimated by this method are in the range of 12.5-15.3 and correlate well with the Hammett equation. The large negative deviation for the pKa values of 1e and 1f from the Hammett plot has been attributed to the extra hydrogen bonding between the phenyl group and water molecules attracted by the hydrophilic substituents.