• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2002년도 추계학술발표회
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• pp.257-260
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• 2002

The main purpose of this research is to find suitable treatment methods of wastewater effluent for artificial recharge. For this purpose, we search the effluent quality of wastewater treatment plant and possibility of additional filtration process. Particles ranged 2 ~ 5 ${\mu}{\textrm}{m}$ and 15~20 ${\mu}{\textrm}{m}$ in "T" WWTP(Waste Water Treatment Plant) effluent were relatively dominant. In dual-media filtration system operation, head-loss development of column 1 was about two times faster than column 2, and head-loss development within 5 cm from surface was very important factor in operation, Conclusively, for the stable filtration and running time of 1.5~2 day, influent turbidity must keep 5 NTU or below, and filtration system must operated at 280 m/day or below. After filtration of WWTP effluent, water quality reached satisfactory level. This water has potential of agricultural reusing, flushing water in building, recharging water to river or stream at dry season and artificial recharge of ground water.und water.

• 한국식품영양과학회지
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• 제30권2호
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• pp.283-287
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• 2001

Persimmon vinegar was clarified with 400mg/L chitosans of two different molecular weights (MW 150 and 37 kDa), and its quality changes were investigated during storage at room temperature for 6 months. No significant changes in pH, acidity, and tannin content were observed. However, turbidity and browning slightly increased while protein content slightly decreased. Soluble solids content slightly decreased when treated with high MW chitosan. Color L* value decreased while a* and b* values increased with storage periods. The major organic acid in the persimmon vinegar after 6 months storage was acetic acid with minor lactic, malic, tartaric, galacturonic, and succinic acids. Overall, the quality of persimmon vinegar clarified by chitosan treatment, irrespective of molecular weight, was more stable without noticeable changes during storage than that of control group without chitosan treatment.

• 한국수산과학회지
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• 제36권5호
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• pp.509-514
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• 2003

We performed the experiment to determine the effective factors, such as the initial concentration of protein, pore size of air distributor, SAV (superficial air velocity), pH, salts and temperature related to foaming characteristics. The foam height in a foam generator was increased with the increase of the initial protein concentration and the decrease of pore size. As SAV was increased, the foam height was increased, and the optimum SAV was 0.84 cm/sec. The foam height was highest in the acid region and it was increased with the increase of salt concentration of NaCl and $NaHCO_3.$ The removal efficiencies of TSS (total suspended solid) and turbidity decreased with the increase of the initial protein concentration in the batch foam separator.

• 환경위생공학
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• 제17권3호
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• pp.1-6
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• 2002

This study was carried out to investigate the distribution of Legionella spp and microbe from cooling towers water of Public establishments in Seoul and Gyeonggi-Do. As results of this study, the cooling tower 132 sites were detecting L. pneumophila in order to July(12%) > August (14%) > June, September no-detected. The public establishments were detecting L. pneumophila in order to Department store(27.3%) > Hospital(8.7%) > Office(5.9%) > Big Mart(5.0%) > Hotel, Subway no-detected. The correlation coefficient pH and L.pneumophila showed 0.62(p=0.05), 0.27(p=0.45) in temperature and L.pheumophila, 0.40(p=0.25) in turbidity and L.pneumophila.

• 동아시아식생활학회지
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• 제27권1호
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• pp.61-68
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• 2017

This study investigated the quality of noodles containing different amounts of Chinese artichoke powder. Noodles were prepared at ratios of 0%, 0.5%, 1%, 1.5%, and 2% Chinese artichoke power based on flour weight. The weight, volume, and water absorption of cooked noodles significantly decreased with increasing amounts of Chinese artichoke powder. Turbidity of noodles increased according to addition of Chinese artichoke powder. The noodles showed decreased L and b values, and increased a values with increasing Chinese artichoke powder content in the flour composite. Hardness of cooked noodles increased significantly with increase ing Chinese artichoke powder content. Springiness, cohesiveness, and chewiness decreased with increasing amounts of added Chinese artichoke powder. The antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity) and nitrite scavenging activity were improved significantly with addition of Chinese artichoke powder. Finally-, sensory evaluation results indicated that noodles containing 1% Chinese artichoke powder had higher quality as compared to other samples.

• 미생물학회지
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• 제16권3호
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• pp.131-139
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• 1978

Mycoplasma pneumoniae was examined for growth characteristics and morphology when cultivated in several media supplemented with a variety of sera and under different atmospheric conditions. different formula of the medium as well as different sources of lot numbers of the serum in the same medium exhibited varying effects on growth rate and adherence. When the organisms were cultivated in SSR-2 medium in a normal atmospheric environment or under a facultative anaerobic condition provided with carbon dioxide, they developed filamentous cells with heavy growth, whereas mainly round-shaped cells were produced under strict anaerobic conditions of hydrogen and carbon dioxide. Both morphologies of the organism were transformed by switching the incubation environments. An inverted phasecontrast microscopy using modified petri dishes was excellent to observe single cells and useful to follow the development of the cells. Growth, turbidity, and pneumoniae colonies developed on a solid medium and produced clear when overlaid with sheep blood agar.

• Childhood Kidney Diseases
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• 제17권2호
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• pp.35-41
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• 2013

Routine urinalysis is a simple, economical, and useful test that facilitates the detection of urinary system diseases and monitoring of renal disease progression. It consists of 4 parts of specimen evaluation, gross examination, a dipstick urinalysis, and a sediment microscopic urinalysis. Urine specimens should first be evaluated in terms of acceptability, and thereafter, the gross appearance is examined for color, turbidity, and odor. In particular, a dipstick urinalysis is an easy and rapid test that provides information on the multiple physicochemical properties of the urine sample. Moreover, although a sediment microscopic urinalysis is time-consuming, it provides information on the cells, microorganisms, casts, and crystals. In the present report, the clinical significance of the routine urinalysis and the problems concerning interpretation are summarized.

• 한국식품영양학회지
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• 제36권4호
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• pp.321-326
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• 2023

Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.

• 동아시아식생활학회지
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• 제14권3호
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• pp.257-264
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• 2004

The quality changes of the extracts of salt-fermented Ammodytes personatus during the storage were examined at 1 month interval during 3 months fermentation period. To prepare the extracts of Ammodytes personatus, 17%, 20% and 25% salt were added respectively and then stored for 3 months at room temperature and then extracted with hot water. During the storage, moisture and lipid contents of the samples decreased, but the crude protein contents increased gradually. On the other hand, ash content and pH showed little changes during the fermentation storage. After 6 months fermentation, the extracts of salt-fermented Ammodytes personatus were rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine and aspartic acid in the order. As the fermentation progressed, the fish odor, turbidity, salty taste, savory flavor and overall preferences were similar to those of Ammotlytes personatus sauce in the market. The total cell numbers were 450∼570 cfu/mL at 0 day, but there were none revealed during the fermentation.

• 한국식생활문화학회지
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• 제31권3호
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• pp.243-249
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• 2016

The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.