• 수산해양기술연구
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• 제52권2호
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• pp.103-110
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• 2016

This study aims to estimate the species, size and shape of fish using a non-contact 3 dimensional pattern laser so that this preliminary test was carried out to understand the structural feature and length of goldfish according to water turbidity and depth in the aquacultural tank. 3-D pattern laser could clearly detect its morphological shape except the caudal fin due to soft tissue. Since the sensing strength of line laser light according to depth has sufficient power, it is possible to measure its depth and structural feature in the detected range. The result showed that the measured error of individual's fork length was less than ${\pm}1%$ in the water using 3-D pattern laser, when compared with the measured value in the air.

• Advances in environmental research
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• 제6권3호
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• pp.203-216
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• 2017

For survival of human beings clean water is an essential commodity whereas contamination in drinking water threatens to mankind. The main cause of water contamination is social and development activities of human being along with increasing population. The community in the study area has acute shortage of drinking water along with about 40 to 60% has no access to safe drinking water. This study indicates drinking water quality of two major sources of coastal belt of Karachi one is supplied by Karachi Water & Sewerage Board (KWSB) as tap water and the other through groundwater. The physicochemical analysis was carried out by following the standard methods for checking the quality of drinking water. The analyzed results showed that the quality of groundwater was unfit as potable water. The most critical situation was observed as high level of contamination followed by high turbidity and increased salinity levels. TDS in surface water were found 12% above and TDS in groundwater was 20% below the National Drinking Water Quality Standards (NDWQS) of Pakistan as well as the permissible WHO drinking water quality guidelines.

• 한국수산과학회지
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• 제49권3호
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• pp.285-292
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• 2016

In this study, we investigated the quality characteristics of noodles supplemented with lyophilized leg-meat powder from the red snow crab, Chionoecetes japonicus (CP). The noodles were prepared by adding 0, 2, 4, 6, 8, 10% of CP on a wheat-flour basis. The ash, crude protein and crude lipid contents of noodles increased with increasing CP content. The cooked weight, volume and water absorption values of noodles decreased, whereas the turbidity increased, with increasing CP content. The L values of the noodles decreased with increasing CP content, whereas the a and b color values increased. The hardness, gumminess and chewiness values increased with increasing CP content increased, while springiness and cohesiveness showed no significant differences among the groups. In the sensory evaluation, cooked noodles with 4-6% CP had greater overall acceptability than the noodles with other CP levels.

• Korean Membrane Journal
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• 제8권1호
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• pp.50-57
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• 2006

We treated lake water by ceramic ultrafiltration membranes and found the optimal backflushing period and trans-membrane pressure (TMP) of periodic water-backflushing system. The optimal filtration time interval at fixed BT = 3 sec was 30 for A002 membrane in all viewpoints of $J/J_0,\;R_f$, and $V_T$, and we could acquire the highest $V_T$ value in the membranes used here. However, the highest $V_T$ was acquired at FT = 60 sec for M9, and at FT = 90 sec for C005 membrane. Then the lower TMP reduced the membrane fouling during filtration of lake water, and could maintain the higher permeate flux compared with the initial flux. However, the largest value $V_T$ could be obtained at the highest TMP condition for M9 membrane at fixed FT = 60 sec and BT = 3 sec. The quality of treated water in our UF ceramic system was Turbidity = $0.20{\sim}4.88NTU$, $COD_{Mn} = 0.00{\sim}2.58 mg/L$, $TDS = l8{\sim}71 mg/L$, and $NH_3-N = 0.004{\sim}1.689 mg/L$.

• Journal of Pharmaceutical Investigation
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• 제31권1호
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• pp.43-47
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• 2001

Sterically stabilized liposomes (SSL) have been introduced for longer circulation in blood than conventional liposomes (CL). However, there are a couple of problems in SSL preparation due to the instability of phospholipid and the degradation of drug in aqueous conditions. To solve these problems, it is necessary to go through lyophilization process. Therefore, in this study, effects of lyophilization on SSL were evaluated for physical characteristics changes upon rehydration of lyophilized SSL such as the particle size, efficiency of drug entrapment, turbidity and drug release. SSL containing streptozocin, a water-soluble anticancer drug as a model compound, were prepared with DSPC and DSPE-PEG 2000. The size was controlled to 100 nm by extrusion with polycarbonate membrane, and sucrose was used as a cryoprotectant for lyophilization at the 1:3 (lipid:sucrose) ratio. Upon rehydration of lyophilized SSL, the average size was in the range of $50{\sim}200\;nm$ which is adequate for longer circulation in blood, and the encapsulation efficiency was kept as its initial state. Rehydrated SSL were not adsorbed to rat plasma protein and revealed a similar drug release profile to that of fresh SSL before lyophilization. Therefore, lyophilization could be introduced efficiently to overcome aqueous instability problems of SSL.

• 한국물환경학회지
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• 제20권6호
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• pp.652-656
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• 2004

Both surface wash and backwash are considered as one of the most important methods that can improve the filtration efficiency in the existing water treatment plant. This study has mainly focused on the improvement of filtering efficiency by controlling surface wash and backwash time, and water level before backwash (when drained up to the trough, when drained up to 10 cm above filter bed, and when drained below 10 cm filter bed). Filtration efficiency was shown a little bit of differences depending on the operating conditions like surface wash injection pressure, the distance control between filter bed and the facility, and the types of surface wash. When the water level before backwash was reached up to 10 cm below filter bed after draining, however, the filtration velocity and the turbidity removal efficiency in the filter bed was improved. When the surface wash followed by backwash is longer, it showed a similar result. Because the proper adjustment of surface washing time makes filtration efficiency higher, therefore, it is necessary to set up the backwash time moderately.

• 한국물환경학회지
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• 제20권4호
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• pp.365-369
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• 2004

Submerged membrane bio-reactor equipped with a hollow fiber microfiltration was applied to reuse weaving wastewater of water jet loom, where two parameters such as the concentration of MLSS and the flux were controlled. While the flux at the concentration of MLSS around 900mg/L was constantly kept over 0.4m/d and 0.8m/d in a short time, the stable flux at around 300mg/L of MLSS was shown at the 8 days later. Regardless of MLSS and flux, BOD, CODcr and Turbidity of the permeate were 1~2mg/L, 7~10mg/L and below 1 NTU, which were 85~90%, 87~90% and 98% of removal efficiency, respectively. The stable operation without fouling was achieved because the contents of ECP were smaller than those of common MBR processes and the composition(saccharide/protein) was kept constantly. In this study, 0.5~1.0m/d of flux and 400~900mg/L of MLSS were considered as the most recommendable operating condition for the reuse of weaving wastewater.

• 한국식품조리과학회지
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• 제26권6호
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• pp.887-893
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• 2010

In this study, the quality characteristics of tofu prepared with added spirulina(0, 0.25, 0.5, 0.75, and 1%). As the concentration of spirulina increased, tofu yield decreased and the pH and turbidity increased. The Hunter L(lightness) and a(redness) values of tofu decreased as the amount of spirulina increased. Phycocyanin(C-phycocyanin, allophycocyanin and phycoerythrin) contents increased according to the spirulina amount. Moreover the antioxidant activity of tofu increased as the concentration of spirulina increased($IC_{50}$ values for control was 150.7 mg/g; 1% spirulina, 82.5 mg/g). Textural properties(TPA) for hardness, gumminess, and chewiness were higher in spirulina with added tofu, compared to those of control. Regarding the overall acceptability of sensory properties, spirulina with 0.5% added tofu had the highest scores among all treatments. From these results, it was suggested that the optimal amount of added spirulina was 0.5% for the preparation of high quality tofu.

• 상하수도학회지
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• 제25권4호
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• pp.489-495
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• 2011

Silt Density Index (SDI) has been used as a fouling index for reverse osmosis (RO) processes for decades. In order to decrease RO fouling, feed water should meet SDI standard, which was used to select a proper pretreatment system for RO processes. However, SDI is supposed to be sensitive only to particles larger than 0.45 ${\mu}m$ in terms of diameters while nanoparticles and dissolved organic matter can be potent foulants for RO processes. Our study started from the suspected performance of SDI as a RO fouling index. SDI data from pilot plants located world wide including South Korea were collected and analyzed. Suspended partcle concentration (i.e., turbidity and particle counts), and dissolved organic matter concentration (i.e., dissolved orgnaic carbon (DOC) concentration) data were also collected and compared to SDI values of same water samples. We found that SDI values were not only affected by suspended particle concentration but also by dissolved organic matter concentration. Therefore SDI can be used as a reasonable fouling index for RO feed water because the main foulants for RO processes are suspended particle and dissolved organic matter.

• 한국식생활문화학회지
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• 제29권5호
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• pp.437-443
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• 2014

The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.