• Membrane Journal
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• v.19 no.1
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• pp.7-18
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• 2009

In this study, we used the hybrid module that was composed of granular activated carbons (GAC) packing between module inside and outside of tubular ceramic microfiltration membrane for advanced drinking water treatment. Instead of natural organic matters (NOM) and fine inorganic particles in natural water source, modified solution was prepared with humic acid and kaolin. We were investigated effect of water-back-flushing time (BT) and water-back-flushing period (FT) to minimize membrane fouling and to enhance permeate flux (J) in the hybrid process, and tried to find the optimal operating conditions. As a result, resistance of membrane fouling ($R_f$) was slightly decreased according to increasing BT. Also, the shorter FT was the more effective to reduce $R_f$ and to enhance J because of frequent water-back-flushing. However, the optimal BT and FT conditions were 10 sec and 8 min respectively when operating costs were considered. Then, the optimal conditions derived from our experiments of modified solution were applied to lake water treatment. As a result, average treatment efficiencies of turbidity, $UV_{254}$ absorbance, and $COD_{Mn}$ were very high as 99.11%, 91.40% and 89.34%, respectively, but that of TDS was low as 30.05%.

• Journal of Korean Society of Environmental Engineers
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• v.39 no.9
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• pp.542-547
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• 2017

This paper was to analyze the membrane characterization of hydrophilicity, surface morphology and membrane chemical anlysis of three commercial microfiltration/ultrafiltration membranes, and evaluate the filtration performance of a seawater to assess the availability for pretreatment of desalination process. From the results of contact angle, Mem-3, fabricated with polyacrylonitrile, was highly hydrophilic. It find out that Mem-3 has more anti-biofouling property. In Field emission scanning electron microscope (FESEM), Mem-1 (polyethylene) and Mem-2 (Polyvinylidenefluoride) showed the sponge-like shape and Mem-3 showed finger-like shape. Membrane chemical analysis by energy dispersive spectrometer (EDS) presented that Mem-2 was mostly fluoride and Mem-3 had s high ratio of N (32.47%) due to the nitrile group. The permeation flowrate per time on suction pressures using deionized water (D.I. water) tends that permeation rate of Mem-3 more increased when the pressure was increased compared to other membranes. From the results of turbidity and total suspended solids (TSS) removal, turbidity of permeate was 0.191 NTU to 0.406 NTU and TSS was 2.2 mg/L to 3.0 mg/L in all membranes, indicating that it was not suitable for the pretreatment of seawater desalination by short-term experiments.

• Korean Journal of Ecology and Environment
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• v.37 no.4 s.109
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• pp.423-430
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• 2004

This study intended to understand movements of turbid water in selective with drawal reservoirs before and after summer monsoon. Mean rainfall during November-May was low, compared to that during June-October. The reservoir water was discharged through watergates when previous rainfall and inflow exceeded 50 mm and $80\;m^3s^{-1}$, respectively. Intake towers were generally used except for the period of the high runoff. Average turbidity in gown-reservoir showed a difference of 29.9 NTU between premonsoon and postmonsoon. Diameter of particles of turbid water ranged between 0.435 and $482.9\;{\mu}m$. Fine particles such as clay were much denser than the larger particle. In the whole stations, clay component was relatively higher with a proportion of that in the particle distribution. Particle composition of turbid water showed that clay consisted of 94.4-98.9% and silt made of 1.1-5.6%. Analysis on turbid water movements derived from particle distribution showed a linear increase from the deep layer toward the surface layer in lower area of a reservoir. This was closely related with the hydraulic behavior of the reservoir, and heavily affected by the discharges through selective withdrawal towers and watergates. Turbid water originated from stream sediments in the middle area then resuspended in the down-reservoir causing a movement between the surface and middle layers of the reservoir. Therefore, such phenomenon needs to be understood for reservoir water quality management.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.685-690
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• 2012

We conducted this study to investigate the quality characteristics of extruded noodles(EN) mixed with cereals. The EN were evaluated for cooking properties(weight, water absorption, volume, and turbidity), Hunter's color values, texture characteristics, and sensory characteristics. The cooked weight, water absorption, and volume of the cooked EN were significantly decreased relative to that of control noodles, whereas the turbidity increased. Hunter's color L- and b-value of EN were decreased compare with the control noodles, but a-value was increased. Hunter's color L-value of cooked EN was increased, whereas a- and b-value was increased. The texture characteristics(hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked EN-2 and EN-3 were similar to the cooked control noodles. A sensory characteristics (appearance, flavor, texture during mastication, taste, and overall quality) of EN-1 were significantly decreased relative to that of control noodles, but EN-2 and EN-3 was not different to control noodles. As the results of this study indicate that extrusion processing could be used to make the EN mixed with cereals.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.2
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• pp.41-51
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• 1974

A study of the sanitary quality of Pacific oysters (Crassostrea gigas) and growing waters associated with raft culture in Burley Lagoon, Washington was conducted. The study was sponsored by the Agency for International Development of the U.S. Department of State. The results obtained in this study are as follows: The average values of temperature, salinity and turbidity in the water showed that the values of bottom sample were slightly higher than top samples. The difference was about $0.3^{\circ}C$ for temperature, $0.5\%_{\circ}$ for salinity and 0.1 JTU for turbidity. The changes of temperature and salinity by tide generally followed the tide cycle pattern. Sanitary indicator microorganism concentrations in top water were generally higher than those in bottom water. In general, the levels of mean coliform and fecal coliform MPN's varied inversely with tide level indicating that the sources of these groups of microorganisms are the fresh water streams flowing into the estuary. The $35^{\circ}C$ plate counts were more stable at different tide levels. Mean values of coliform and fecal coliform MPN's in oysters demonstrated that levels in top oysters were generally higher than those in bottom oysters. However, mean values of $35^{\circ}C$ Plate count in oysters did not show this pattern. The mean levels of both coliform and fecal coliform MPN's in oysters also correlated inversely with tidal level. The accumulation ratios of oysters obtained during the study period ranged from 8.6 to 19.7 for mean coliform MPN and 16.9 to 44.3 for fecal coliform MPN. According to the results obtained from present study, one suggestion could be of considerable importance for the sanitary operation in hanging culture of pacific oysters. The results indicate that harvest of the oysters at high tide would result in lower levels of indicator organisms in the shellfish.

• The Journal of Engineering Geology
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• v.21 no.4
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• pp.369-379
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• 2011

The application of appropriate rehabilitation works can improve productivity and water quality of clogged wells, with extending the operation of the wells for a certain period. This study verified rehabilitation effect of the clogged wells by means of explosive method and air brush surging and by using hydraulic tests, water quality, and geophysical logs (optical and acoustic televiewer logs) before and after the cleaning works on the two wells drilled in bedrock in Mt. Geumjeong, Busan City. Air-brush surging method resulted in maximum 273% increase of the productivity with the concentration of $F^-$, $SiO_2$, and a decrease of turbidity and the concentration of $Cl^-$, $NO_3^-$. The explosive method resulted in maximum 156% increase of the productivity with an increase of the concentration of $F^-$, $SiO_2$ and a decrease of turbidity, $Cl^-$, $NO_3^-$.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.386-392
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• 2003

Physicochemical and microbiological changes of grape wine fermented and aged at 25 and $15^{\circ}C$ for 2 and 14 weeks, respectively, were investigated. Viable bacterial cell number, $3.3{\times}10^2\;CFU/mL$ at the beginning of fermentation, increased to $2.3{\times}10^6\;CFU/mL$ after 2 weeks, then decreased to $1.9{\times}10^3\;CFU/mL$ after 14 weeks. Viable yeast cell number increased from $2.8{\times}10^2\;to\;2.2{\times}10^7\;CFU/mL$ during fermentation, then decreased to $1.6{\times}10^4\;CFU/mL$ after aging. Turbidity, pH, total sugar content, reducing sugar content, and solid content of grape wine decreased during fermentation, whereas acidity and alcohol content increased to 0.64 and 8.4%, respectively. Most physicochemical properties did not change significantly during aging. When grape wine was filtered through $0.45-{\mu}m$ nitrocellulose membrane, followed by various ultrafiltration membranes with different molecular weight cut-off values, Biomax 100K membrane with $100\;L/m^2/hr$ (LMH) of initial flux was chosen for ultrafiltration process. These membrane filtration treatments resulted in complete removal of microorganisms and decreases in turbidity, reducing sugar, and solid content. Physicochemical properties of wine did not change, and no microorganisms were found during storage at $30^{\circ}C$ for 12 weeks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.167-174
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• 2003

Physicochemical and sensory properties of turnip dongchimi were examined during fermentation at $0^{\circ}C$. Salt concentrations of dongchimi liquid were around 1.3% during fermentation. Greater decrease in pH and reducing sugar content in solid, and higher increase of acidity, turbidity and reducing sugar content in liquid were observed during fermentation. The acidity and pH at the optimal fermentation time, at the day 40 was observed 0.36% and pH 3.9, respectively Lactobacilli number, turbidity, anthocyanin content, the Hunter color L and a values were the greatest at the day 40 and then gradually decreased. The hardness and fracturability of turnip, determined by texture analyser, decreased during fermentation, while springiness increased. Sensory evaluation showed that the scores of color of purple, sweet taste, savory taste, and over-all preference of dongchimi were highest at the day 40. Score of overall preference of turnip dongchimi was the highest with 6.5 at the 40th day of fermentation, the optimum fermentation time, but the score until the day 60 was not significantly decreased.

• Korean Journal of Ecology and Environment
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• v.40 no.3
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• pp.419-430
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• 2007

Physiochemical factors, phytoplankton biomass (Chl ${\alpha}$) and primary productivity were investigated seasonally in the three lakes of Dongbok, Juam, and Yeongsan during April 2004${\sim}$March 2006. Microphytoplankton dominated (>60%) in Dongbok lake, and phytoplankton biomass was high in the upper area, especially during April 2004, whereas they were high in the lower area during June 2004. In Juam lake, the high phytoplankton biomass in April 2004 was contributed by nanophytoplankton. In Yeongsan lake, chlorophyll a was high in August with high contribution of nanophytoplankton. Primary production was highest in Dongbok lake, and then followed by Yeongsan and Juam lakes. Regression analysis in Dongbok take showed that Chl ${\alpha}$ and primary production had close relations with secchi depth. In Juam lake, phosphate were correlated with the Chl ${\alpha}$, while temperature and TN was correlated with primary production in the lower area. In Yeongsan lake, Chl ${\alpha}$ have positively correlation with TN/TP. Primary production in the upper have high relationship with secchi depth, however, in the lower have high relationship with turbidity. Linear regression analysis showed that nutrients of nitrogen and phosphorus should be reduced for the protections in Juam and Dongbok lakes. We suggested that suspended solids and phytoplankton growth related to turbidity are needed to manage in Yeongsan lake.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.463-468
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• 2007

This study was conducted to investigate the effect of maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions (up to 4 times) on the chemical properties of water extract from Hanwoo shank bones (arm, fore shank, round and hind shank). The turbidity, meat color (CIE L value), collagen, protein, caloric and chondroitin sulfate contents of samples were observed. The turbidity and lightness were higher for water extract of Hanwoo shank bones with a maturity score of 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). The turbidity and lightness of water extract from shank bones of all Hanwoo maturity scores significantly increased with the 1st and 2nd extractions, but significantly decreased with 3rd and 4th extractions (p<0.05). The collagen and protein contents were highest for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) (p<0.05). The caloric and chondroitin sulfate contents were higher for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). As the number of extractions increased, the chondroitin sulfate content significantly decreased (p<0.05). Based on these results, differences correlating with maturity scores were found only with collagen and protein contents. Therefore, further studies should be considered to address whether different maturity scores affect the price of shank bones in the meat industry.