• Journal of Environmental Impact Assessment
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• v.16 no.1
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• pp.69-77
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• 2007

This study has been conducted to assess blackish-water phenomena in Dam reservoir. To searching for the reason, we survey physical changes in reservoir and analyze metal and organic content in particulate materials and water. The blackish-water phenomena in lake A are occurred with turbidity increases in turnover season irregularly. It was reported on 6 Jan. 2005 weakly and the water column mixed with 35~40m depth and water temperature shows $7^{\circ}C$. The turbidity of AD and AM site increased up to 20NTU. Especially, AN site shows 27NTU, such a result makes that Dam manager conclude it to blackish-water phenomena. The results of sequential extraction analysis show that over 80% of Al, Cr and Fe is existed in residual form in sediment. On the other hand, the most part of Mn shows exchangeable and carbonates form, which have a good possibility of release to water column. Mn contents in pore waters of the sediment samples are also found to be ~4 times higher than Fe contents. The metal contents in pore water of different dam sites are in order of AN (Fe: 9.98, Mn: 40.6) > AD(8.33, 37.5) > DD(1.91, 2.55). According to the results of extracted organic materials from sediment, humic substances is occupied with over 85% in total organic carbon including 23~45% of humic acid (HA) and 0.9~8.5% of fulvic acid (FA). However, HA content in pore water is not detectable while FA contents, acid-soluble humic fractions is higher than that of sediment(10~15%). which indicating that FA is a main humic components affecting water color. The color unit per DOC of FA in pore waters of different dam sites are found to be higher in lake A than lake D. From the results, it could be suggested that blackish-water phenomena of lake A are mainly arise from higher concentration of Mn and water soluble organic fractions (e.g., FA) released from sediments as well as the strength of turnover in Dam reservoir.

• Food Science and Preservation
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• v.18 no.2
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• pp.131-142
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• 2011

The primary objective of this study is to investigate the quality properties of noodles added with germinated non-waxy (Saesalbori) and waxy (Saechalbori) barley flours at concentrations of 10%, 20% and 30% to wheat flour. The quality characteristics of the samples were assessed for color, cooking characteristics (water absorption, volume increase of noodles and turbidity of cooking water), texture profile analysis (TPA) and sensory evaluation. Regarding the cooking properties of the noodles, adding waxy barley flour did not affect cooking yield and volume increase significantly(p<0.05), but noodles added with germinated Saesalbori at level of 10% had the lowest values of cooking yield and volume increase. Adding both types of flour increased the turbidity of the noodle soups. There was a common downward trend in $L^*$ and $b^*$ values and upward trend in $a^*$ value when increasing the level of barley used progressively. Adding germinated Saechalbori decreased the hardness, springiness and gumminess of noodles but did not cause any change in cohesiveness significantly while adding germinated Saesalbori decreased all the TPA parameters of the samples. Furthermore, the sensory analysis results showed that cooked noodles with 10% added germinated barley had no significantly different overall acceptance from the control sample. 20% substitution still resulted in acceptable sensory qualities. However treatment with both the substituted flours up to 30% was shown to cause unpleasant sensory qualities of noodles.

• Journal of Forest and Environmental Science
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• v.17 no.1
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• pp.29-36
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• 2001

Compared to other industries, pulp and paper industry use a lot of water. As a result, a large amount of the waste water is discharged in the pulp and paper industry. This study was investigated to prevent the environmental pollution terribly faced with our society nowadays. In the waste water of pulp and paper, there are so many things in the waste water, like fiber, filler, and other organic solvent etc. so we must remove them from our environment. This study was investigated to experiment on test of impressed filtration with the kind and quantity of coagulant and the variance of pressure. In this study, we used feds, alums. $CaCl_2$, polymer as a coagulant and these pressure was 49, 98, 147, 196kpa. According to this study, we measured the speed of filtration and turbidity, measuring filtrated water. According to the values, we know the fact that as the consistency of coagulant and pressure were high, the filtration was good.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1096-1102
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• 2013

This study investigated the quality characteristics of noodles containing roasted Liriopis tuber. Roasted Liriopis tuber powder (LTP) was added in different amounts based on wheat flour (1%, 3%, 5%, 7% and 9%). Cooked noodles containing LTP exhibited significantly lower values for weight, volume, and water absorption; in contrast, higher values were exhibited for turbidity. The Hunter L value (for lightness) of uncooked and cooked noodles decreased but the a value (for redness) and b value (for yellowness) increased with the addition of Liriopis tuber. Textural properties (springiness, cohesiveness, chewiness, and brittleness) measured with a texture analyzer significantly decreased with the addition of Liriopis tuber. From the sensory evaluation results, noodle containing 7% Liriopis tuber was considered the best. To improve the quality of noodle containing 7% LTP, activated gluten was added at different percentages of flour (1%, 2%, 3%, 4% and 5%). Cooked noodles containing activated gluten exhibited significantly higher values for weight, volume, and water absorption; in contrast, lower values for turbidity were exhibited. In addition, the textural properties significantly increased with the addition of activated gluten. From the sensory evaluation results, noodle containing 3% activated gluten was considered the best. In conclusion, noodle with 7% LTP and 3% activated gluten exhibited the most desirable qualities.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.838-844
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• 1989

The physicochemical and organoleptic properties of Korean pickled cucumbers were studies for their changes during fermentation. The Korean pickled cucumbers were prepared by salting in 5-15% NaCl solution and fermented for 7-10 days. The results showed that the increase of salt concentration in cucumber had a linear relationship with logarithmic value of brining time. The higher NaCl concentration in salt solution resulted a rapid salt penetration into cucumber while the rate of changes in pH, the total acidity and turbidity were reduced. The color of cucumber surface were changed from green to yellow-green color as the fermentation progressed. The hardness of cucumber decreased repidly after one day of fermentation, followed by a little decreased until it reached to pH 3.2. A little increase in pH and decrease in total acidity were measured thereafter. The evaluation of sensory quality showed that the acidic and fresh cucumber-like-flayer decreased and yeast-moldy increased as the fermentation progressed. The sensory changes were more evident for lower salt concentration of NaCl solution. The softness of cucumber became to be significant from 4th day of fermentation in 5% salt solution.

• Polymer(Korea)
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• v.30 no.6
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• pp.556-562
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• 2006

Quarternized poly(4-vinyl pyridine)s have been prepared by the reaction of poly (4-vinyl pyridine)s (Mw=50 kg/mol and 200 kg/mol) and alkylating agents varying the carbon numbers of the alkyl groups (m):dimethyl sulfate (m=1) as well as bromoalkane (m= 5, 8, 12, 16, and 22) was used as an alkylating agent. The degree of alkylation was determined by using an elemental analysis and NMR spectroscopy. As a result, polyelectrolytes were obtained by the almost full alkylation of poly (4-vinyl pyridine)s. The critical aggregation concentration (CAC) was determined by measuring the change of turbidity occurred by addition of sodium dodecyl sulfate (SDS) into aqueous solution of quarternized poly-(4-vinyl pyridine)s, and the dependence of molecular weight of polymer, the length of N-alkyl group and concentration of NaCl upon CAC was investigated. As a result, as the molecular weight or the length of alkyl group was increased, less amount of SDS Gould induce the aggregation.

• Membrane Journal
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• v.27 no.1
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• pp.68-76
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• 2017

Flat membrane with $0.4{\mu}m$ pore size was prepared with PVdF (polyvinylidene fluoride) nanofiber, which has the advantages such as excellent strength, chemical resistance, non-toxicity, and incombustibility. The spiral wound module was manufactured with the flat membrane and a woven paper. Hybrid water treatment process was composed of the PVdF nanofibers spiral wound microfiltration and granular activated carbon (GAC) adsorption column. Effect of GAC packing mass was investigated by comparing the case of recycling or discharging the treated water using the synthetic solution of kaolin and humic acid. After each filtration experiment, water back-washing was performed, and recovery rate and filtration resistances were calculated. Also, effect of GAC adsorption was compared by measuring turbidity and $UV_{254}$ absorbance. As a result, there was no effect of GAC packing mass on turbidity treatment rate; however, the treatment rate of $UV_{254}$ absorbance was 0.7~3.6% for recycling the treated water, and increased to 3.2-5.7% for discharging the treated water. In the case of recycling the treated water, reversible filtration resistance ($R_r$) and irreversible filtration resistance ($R_{ir}$) trended to decrease as increasing GAC packing mass; however, total fitration resistance ($R_t$) was almost constant, and recovery rate of water back-washing trended to increase a little.

• Microbiology and Biotechnology Letters
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• v.42 no.4
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• pp.367-376
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• 2014

This study's purpose was to investigate the characteristics of a traditional Korean rice wine containing lactic acid bacteria (LAB), called makgeolli. The makgeolli was brewed with the alcohol-tolerant Pediococcus acidilactici strain K3, and was analyzed for LAB cell counts, alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids. The physicochemical properties of the makgeolli were mostly maintained during fermentation (9 d) and storage (15 d). We also monitored the properties of LAB-supplemented commercial makgeollies, after adding P. acidilactici K3 at a concentration of $10^7CFU/ml$ makgeolli, for one month. Most of their properties, such as alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids, were preserved during storage at $10^{\circ}C$, suggesting that makgeolli supplemented with live LAB can be produced. These results suggest that alcohol-tolerant P. acidilactici K3 can be used for makgeolli brewing either as a starter or as a supplement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1584-1590
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• 2012

This study was conducted to investigate the quality characteristics of waxy corn noodles (WCN) made with different defatted soybean powder (DFP). The WCN was evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, and sensory characteristics. The weight, water absorption, and volume of cooked WCN increased according to DFP content, whereas they significantly decreased relative to those of control noodles. The turbidity of cooked WCN decreased with increasing DFP content. The L-value of cooked WCN decreased relative to that of control noodle, whereas a- and b-values increased. The hardness, adhesiveness, springiness, and cohesiveness of cooked WCN increased with increasing DFP content, whereas chewiness and gumminess decreased. The texture characteristics of cooked WCN decreased compared to control noodles except for adhesiveness. Sensory evaluation indicated that the appearance, flavor, and overall acceptance of cooked WCN were better than those of control noodles. Overall, DFP can be used as an effective ingredient to improve the quality and sensory characteristics of WCN.

• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.226-236
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• 2019

In this study, functional and emulsifying properties of oil extracted by supercritical carbon dioxide from balloonflower(Platycodon grandiflorum A. DC) seeds were investigated. The oil was lower in total polyphenol content(8 mg/100 g), but higher in ${\alpha}$-tocopherol(14.15 mg/100 g), ${\beta}$-sitosterol(116 mg/100 g) and stigmasterol(8 mg/100 g) contents than seeds. Based on DPPH radical scavenging activity, the oil($IC_{50}=1235.5{\mu}g/mL$) showed similar antioxidant activity to the seeds($IC_{50}=1138.2{\mu}g/mL$). At 1%(w/w) lecithin, O/W emulsion with balloonflower seeds oil had turbidity, microscopic image, mean particle size and emulsion stability similar to emulsion with soybean oil, but had lower turbidity and emulsion stability and larger mean particle size than emulsion with perilla seeds oil. Its surface tension was similar to perilla oil emulsion.