• Title/Summary/Keyword: black water

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Application of High-performance Jet Loop Reactor for the Decolorization of Reactive black 5 and Mineralization of Oxalic Acid by Ozone (색도물질과 옥살산의 오존분해를 위한 고효율 Jet Loop 반응기의 적용)

  • Byun, Seok-jong;Geissen, Sven-Uwe;Vogelpohl, Aflons;Cho, Soon-haing;Yoon, Je-yong;Kim, Soo-Myung
    • Journal of Korean Society on Water Environment
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    • v.20 no.1
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    • pp.78-85
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    • 2004
  • As an ozone contactor, we newly adopted HJLR (High-performance Jet Loop Reactor) for the decolorization of Reactive black 5 and the mineralization of oxalic acid, which has been applied exclusively in biological wastewater treatments and well-known for high oxygen transfer characteristics. The ozonation efficiency for organic removals and ozone utilization depending on the mass transfer rate were compared to those of Stirred bubble column reactor, which was controlled by varing energy input in the HJLR and Stirred bubble column reactor. The results were as follows; first, the decolorization rate of Reactive black 5 in the HJLR reactor was nearly proportional to the increasing $k_La$. When the $k_La$ was increased by 25 % from $13.0hr^{-1}$ to $16.4hr^{-1}$, 30 % of the k' (apparent reaction rate constant) was increased from 0.1966 to $0.2665min^{-1}$ (Stirred bubble column; from 0.1790 to $0.2564min^{-1}$). Ozone transfer was found to be a rate-determining step in decolorizing Reactive black 5, which was supported by that no residual ozone was detected in all of the experiments. Second, the mineralization of oxalic acid was not always proportional to the increasing $k_La$ in the RJLR reactor. The rate-determining step for this reaction was OH(OH radical) production with ozone transfer, because residual ozone was always detected during the ozonation of oxalic acid in contrast with Reactive black 5. This result indicates that the increase of $k_La$ in the HJLR reactor is beneficial only when there are in ozone transfer limited regions. In addition, regardless of $k_La$, the mineralization of oxalic acid was nearly accomplished within 60 minutes. It was interpreted as that the longer staying of residual ozone by whirling liquid in the HJLR reactor contributed to an high ozone utilization(83-94%), producing more OR radicals.

Effects of Photoperiod, Temperature, and Fish Size on Oxygen Consumption in the Black Porgy Acanthopagrus schlegeli

  • Chang Young Jin;Jeong Min Hwan;Min Byung Hwa;Neill William H.;Fontaine Lance P.
    • Fisheries and Aquatic Sciences
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    • v.8 no.3
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    • pp.142-150
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    • 2005
  • The effects of photoperiod, temperature, and fish size on oxygen consumption (OC) in the black porgy Acanthopagrus schlegeli, a euryhaline marine teleost, were studied using a closed recirculating seawater system with a respiratory chamber. Fish reared in indoor recirculating seawater tanks were divided into two groups: small (15.7-55.8 g, mean 38.1$\pm$15.9 g) and large (108.7-238.8 g, mean 181.8$\pm$54.9 g) fish. The OC of the fish showed a clear diel rhythm, with higher values in the daytime and lower values at night, in accordance with light (09:00-20:59 h) and dark (21:00-08:59 h) cycles. The OC of the fish increased linearly with the water temperature. The OC was the highest at 10:00 h, one hour after the onset of daylight and was the lowest at 03:00 h, six hours after dusk. The average OC at $20^{\circ}C$ during the light period was as high as 219.8 mg $O_2$/kg/h in the small fish and 156.3 mg $O_2$/kg/h in the large fish, while during the dark period it was as low as 130.5 and 110.4 mg $O_2$/kg/h, respectively. The OC during the dark period, which showed limited variation, could be regarded as the resting OC, and was 107.6, 130.5, and 219.8 mg $O_2$/kg/h at 15, 20, and $25^{\circ}C$, respectively, in small fish, and 52.3, 110.4, and 171.0 mg $O_2$/kg/h in large fish. As the body weight of black porgy increased, the OC decreased exponentially and the relationship was expressed as OC=1,222.8$BW^{-0.567}$, OC=1,113.2$BW^{-0.448}$, and OC=1,495.3$BW^{-0.468}$ at 15, 20, and $25^{\circ}C$, respectively. At a fish density of 14.5 g/L at $20^{\circ}C$, black porgy had the highest OC per breath compared to fish at the same density at 15 or $25^{\circ}C$. This suggests that the black porgy responds to the stocking density (15 kg/$m^3$) and water temperature ($20^{\circ}C$) conditions commonly observed in intensive aquaculture with the deepest breath and the highest metabolic activity.

Volatile Flavor Components in Cooked Black Rice (취반된 흑미의 휘발성 향기 성분)

  • Song, Seon-Joo;Lee, You-Seok;Rhee, Chong-Ouk
    • Korean Journal of Food Science and Technology
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    • v.32 no.5
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    • pp.1015-1021
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    • 2000
  • Volatile flavor components (VFCs) in cooked black rices (Suwon-415 and Chindo) were studied. The major reactions during cooking, which result in aroma volatiles, are the Maillard reaction between amino acids and reducing sugars, and thermal degradation of lipid. Black rices washed with water were soaked in 1.5 folds water and heated at $110^{\circ}C$ in oil bath for 30min. VFCs in cooked black rices were extracted for three hours by SDE and were analyzed by GC and GC/MS. A total of 91, 82 volatiles were identified in Suwon-415 and Chindo black rice, respectively. Suwon-415 was composed of 26 alcohols, 10 aldehydes, 5 acids, 11 esters, 15 ketones, 9 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 9 sulfur containing compounds. Chindo was composed of 28 alcohols, 9 aldehydes, 4 acids, 12 esters, 14 ketones, 5 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 4 sulfur containing compounds.

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A report on the 2012 mass summer mortalities of black rockfish, Sebastes schlegeli in the Southeast Sea, Korea (2012년 고수온기에 발생한 남동해권역 조피볼락의 대량폐사)

  • Lee, Deok Chan;Park, Yong Chul;Jeon, Chang Yung;Yang, Joon-Yong;Hur, Young Baek;Kim, Jin-Woo;Cho, Ki Chae
    • Journal of fish pathology
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    • v.26 no.3
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    • pp.173-183
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    • 2013
  • From July to early September 2012, there was mass mortality of fishes, particularly black rockfish, which were being raised in the floating fish cage along the coast of Gyeongsangnam-do. The amount of damage was 1,802,000 fishes and the causes were confirmed to be rapidly rising water temperature and repeated daily changes in water temperature. The water temperature in this area of the sea rose to the maximum $28.4^{\circ}C$ and the daily range of changes in water temperature was maximum $6.5^{\circ}C$. As a result of investigating biological diseases of 194 fishes in 49 fishery areas, major pathogenic organisms such as red seabream iridovirus (RSIV), Vibrio sp. and Vibrio spp. or Microcotyle sp. were detected in rockfish in some fish farms. It is considered that the major causes of the mass mortality were high water temperature accompanied by repeated daily changes in water temperature, it is considered that biological diseases influenced the increase in the perish of fishes.

Water Absorption and Alkali Digestibility by Seed Size in Local Black Soybean Collections (종실크기에 따른 수집 검정콩 수분흡수 및 알칼리 붕괴도)

  • Kim, Su-Kyeong;Kim, Dae-Ho;Son, Beom-Young;Kang, Dong-Ju;Han, Kyung-Soo
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.42 no.4
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    • pp.452-458
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    • 1997
  • Seed characteristics such as seed size, seed shape and cotyledon color are important in relation to processing and cooking of soybean. Seed shape, water absorption rate, and alkali digestibility were evaluated for 28 local black soybean collections. Water uptake rate was low in small seed size at low temperature(5, 2$0^{\circ}C$). However, higher water absorption rate was observed at high temperature(40, 6$0^{\circ}C$) regardless of seed size. When seeds soaked up water, it reached to water absorption equilibrium after 10 hrs below 2$0^{\circ}C$, within 10 hrs at 4$0^{\circ}C$, and around 4 hrs at 6$0^{\circ}C$, respectively. Significant positive correlations were observed between 100 seed weight and length, width and thickness of seed, respectively. Alkali digestibility value(ADV) was higher in large seed group than in small seed group. Among seed characteristics, significant positive correlation was shown between ADV and 100 seed weight, length, width, thickness and hilum length of seed, respectively. Soybean seed with green cotyledon showed higher ADV than that with yellow cotyledon.

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Effects of Extracts of Unripe Black Raspberry and Red Ginseng on Cholesterol Synthesis (복분자 미숙과와 홍삼 추출물의 콜레스테롤 개선 효과)

  • Lee, Su Jung;Lee, Min Jung;Ko, Young Jong;Choi, Hye Ran;Jeong, Jong Tae;Choi, Kyung-Min;Cha, Jeong-Dan;Hwang, Seung-Mi;Jung, Hoo Kil;Park, Jong Hyuk;Lee, Tae Bum
    • Korean Journal of Food Science and Technology
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    • v.45 no.5
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    • pp.628-635
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    • 2013
  • We investigated the effects of water extracts of unripe black raspberry (UBR) and red ginseng (RG) on cholesterol synthesis, 3-hydroxy-3-methylglutaryl (HMG)-CoA reductase activity, and expression of low-density lipoprotein (LDL) or high-density lipoprotein (HDL)-related genes in HepG2 and Caco-2 (human hepatoma and intestinal cell lines, respectively). Our results showed that cholesterol synthesis and HMG-CoA reductase activity in HepG2 cells were inhibited by UBR and RG. Further, co-treatment with UBR and RG had a greater effect than did treatment with either UBR or RG. In Caco-2 cells, treatment with UBR and RG increased the expression of LDL-regulated genes, such as LDL receptor and SREBP-2, and also upregulated the level of HDL-associated ABCA1. Moreover, co-treatment with UBR and RG appeared to be more effective than treatment with either UBR or RG. Taken together, our results indicate that UBR and RG regulate the level of HDL-associated ABCA1 via signaling pathway, thereby preventing cholesterol synthesis.

Differences in Functional Materials between White and Black Rice Varieties

  • Lee, Chae Young;Park, Jae Seong;Lee, Hee Du;Choi, Ye Seul;Hong, Seong Taek;Hong, Eui Yon;Lee, Yun Sang;Kim, In Jae;Woo, Sun Hee
    • Proceedings of the Korean Society of Crop Science Conference
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    • 2017.06a
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    • pp.368-368
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    • 2017
  • Rice is the world's three major crops that is the staple food of Asian. Japonica type rice is consumed in Korea. Rice cultivation area decreases steadily. That is affected by decrease of the farm income with the inventory of 1.7 million tons, which is 2 to 3 times more than the optimal amount due to the decrease in the consumption of rice per person and cultivate high yield varieties. In recent years, as income level has improved, interest in health has been high and consumption for health food has been steadily increasing. For health food, rice is added by adding grains such as millet, sorghum, oats, beans and colored rice rather than white rice. In 1997, RDA(Rural Development Administration) developed black rice 'Heuknambyeo', and then 20 varieties were bred until 2017. In CBARES(Chungbuk Agricultural Research and Extension Services), we have developed new rice varieties 'Cheongpungheukchal' in 2010, 'Cheongpungheukhyangchal' in 2014, 'Cheongpungheukchal' is high in farming preference because of high yield. Black rice has high content of GABA and water-soluble phenol, DPPH radical scavenging activity, and consumers are interested in the function in the body. Therefore, functional and antioxidant activities(anthocyanin, total polyphenol, ${\alpha}-glucosidase$ inhibition) and antioxidant activities(ABTs, DPPH) were analyzed by comparing white and black rice. Testing varieties are 'Chucheongbyeo', best quality cultivars 'Daebo' and 'Samgwang' as white rice which are cultivated much in Chungbuk area, and black rice are 10 varieties including 'Cheongpungheukchal', 'Cheongpungheukhyangchal', 'Josaengheukchal' and so on. It has transplanted on 25th May, at CBARES research paddy by 100% fertilizer recommendation rate. Harvesting time was 50 days after heading by varieties, and has researched growth properties, yield and yield components, functional and antioxidant activities. Anthocyanin content was not measured because there was no pigmented in white rice, the highest value of anthocyanin content was 'Shintoheukmi' and in the range of 125.6~249.6mg/100g by black rice varieties. Total polyphenol content was high 'Cheongpungheukchal' and 'Shintoheukmi' and in the range of 96.68~244.34 mg/100g in black rice, white rice lower than blackish rice at 19.84~22.51mg/100g. ${\alpha}-glucosidase$ inhibition was high 'Cheongpungheukchal', 'Cheongpungheukhyangchal' and 'Shintoheukmi' in the rage of 75.87~98.85% by black rice varieties, especially 'Samgwang' was 80.75% and the other white rice was higher than 58~68%.

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Effect of Black Garlic Extracts on Quality Characteristics of White Pan Bread (흑마늘 추출액의 첨가가 식빵 품질 특성에 미치는 영향)

  • Wang, Sug-Ja;Lee, Jeong-Hoon;Lee, Si-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.8
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    • pp.1283-1289
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    • 2013
  • This study was conducted in order to evaluate the effect of black garlic extract on quality characteristics of white pan bread. White pan bread contained black garlic extract at levels of 0%, 5%, 10%, and 15% based on flour. Analysis of volume and specific loaf volume, water activity, texture, crumb color, and sensory evaluation of white pan bread were performed. As the amount of black garlic extract increased, volume and specific loaf volume decreased. Hardness, Max. G (maximum gram), gumminess, and cohesiveness by texture analyser showed a higher value in treatment, however, in hardness, no differences were observed between control and treatment with addition of 5% black garlic extract. In crumb color analysis, as the amount of black garlic extract increased, L value decreased and values for a and b increased. On sensory evaluation, no differences were observed between control and treatment containing 5% black garlic extract, however, addition of more than 10% resulted in lower scores. As a result of this study, 5% black garlic extract was considered a reasonable level for preparation of a health promoting white pan bread.

Effects of Fresh and Black Garlic Hot Water Extract Powder on the Lipid Composition of Hypercholesterolemia Rats (생마늘 및 흑마늘 열수추출 분말이 고콜레스테롤 혈증 흰쥐의 체내 지질조성에 미치는 영향)

  • Kang, Min-Jung;Shin, Jeong Yeon;Lee, Soo Jung;Shin, Jung Hye
    • Journal of Life Science
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    • v.31 no.1
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    • pp.37-46
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    • 2021
  • The effects of freeze-dried powder from fresh and black garlic hot water extracts on the lipid metabolism in Sprague-Dawley rats fed a high-cholesterol diet were analyzed. The experimental group was classified into the normal group (NG), the high-fat (HF) and high-cholesterol diet group (CG), the HFC and 1% fresh garlic hot water extract powder-added diet group (FGEG), and the HFC and 1% black garlic hot water extract powder-added diet group (BGEG), respectively. The serum total lipid content was 381.52±7.30 mg/ml and 368.80±4.40 mg/ml in the FGEG and the BGEG, respectively, and was significantly lower than that of the CG. The total cholesterol and triglyceride contents of the FGEG and BGEG were also significantly lower than that of the CG. The high-density lipoprotein (HDL) cholesterol was significantly higher, and the low-density lipoprotein (LDL) and the very low-density lipoprotein (VLDL) cholesterol content was lower in the FGEG and BGEG than in the CG. The serum ALT and AST activities were significantly lower than those of the CG, and especially the BGEG was lower. The total cholesterol content and the triglyceride levels of the liver tissue were 36.0% and 14.3% lower in the BGEG than in the CG, respectively. The thiobarbituric acid reactive substance (TBARS) concentrations in the serum and the liver tissue were higher in the CG than in the FGEG and BGEG, but there was no difference between them. Based on these results, garlic extract powders significantly reduced the lipid profile and increased the antioxidant activity in rats in vivo. The black garlic hot water extract powder was more effective than raw garlic because of the total number of phenolic compounds and browning substances in the black garlic.

Profiles of Glucocorticoid Receptor mRNA Expression and Physiological Changes in Response to Osmotic and Thermal Stress Conditions in Black Porgy (Acanthopagrus schlegeli) (염분과 수온 스트레스에 따른 감성돔의 glucocorticoid receptor mRNA 발현 특징과 생리적 변화에 관한 연구)

  • An, Kwang-Wook;Shin, Hyun-Suk;Min, Byung-Hwa;Kil, Gyung-Suk;Choi, Cheol-Young
    • Korean Journal of Ichthyology
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    • v.22 no.1
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    • pp.17-24
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    • 2010
  • The present study investigated the expression of glucocorticoid receptor (GR) mRNA as a stress response during salinity changes (35, 10, and 0 psu) and water temperature changes (from $20^{\circ}C$ to $30^{\circ}C$, $1^{\circ}C$/day) in black porgy. We cloned the full-length GR cDNA from the kidney and examined its expression in the gill, kidney, and intestine by quantitative real-time PCR (QPCR) during salinity and water temperature changes. During salinity changes, the levels of GR mRNA in the gill, kidney, and intestine were highest at 0 psu, and the levels of plasma cortisol and glucose were elevated, but triiodothyronine ($T_3$) decreased. Also, during water temperature changes, the levels of GR mRNA in the gill, kidney, and intestine increased at $30^{\circ}C$. Plasma parameters also increased with an increase in water temperature. Therefore, this upregulation of GR mRNA was a good indicator of stress, such as those resulting from changes in salinity and water temperature.