• Applied Biological Chemistry
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• v.34 no.4
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• pp.339-343
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• 1991

The objective of this study was to evalute changes of $CO_2$ pressure, pH, precipitation, brix, free sugar, colority, crude saponin and ginsenoside contents of Ginseng Drink Product for ten months at different temperatures $(room\;temp.,\;35^{\circ}C$ and $50^{\circ}C)$. The results are as follows : $CO_2$ pressure was decreased after nine month storage at room temp., six months at $35^{\circ}C$ and three months at $50^{\circ}C$. pH and brix nearly constant at various storage temperatures and periods. Precipitation was appeared after five months storage at room temp., two months at $35^{\circ}C$ and one month at $50^{\circ}C$. Sucrose content was decrease, while glucose and fructose contents were increased at high temperature and long period of stroage. Colority and panaxatrial(PT) saponin contents were increased, while panaxadiol(PD) saponin was increased at high temperature and long period of stroage.

• Journal of environmental and Sanitary engineering
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• v.6 no.1
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• pp.103-108
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• 1991

Visibility studies are conducted in oxidizing organic compounds with ozone to investigate the oxidation in the waste and sewage water. While the ozone has been used as one of the major oxidation of the waste and sewage water, it is not effective to distroy the polluted organic compounds with the practical concentration in waste water treatment. The result are shown follows ; 1. Upon oxidizing organic compound with ozone, the former is much oxidized under three meters and the latter under the ABS waste water. 2. In case of being oxidized organics waste water with ozone codis, much removed under medicine and chemical waste water than anothers of primary treatment process. 3. The final treated waste water of oxidizing organics is higher than that of filtered water or sedimented water. Specially in organics waste water the colority after oxidizing decrease from 95% to 99.9% this suggests that any organic compounds produced during ozonation night be dissdved in the final treated waste water.

• Journal of Sericultural and Entomological Science
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• v.29 no.2
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• pp.73-81
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• 1987

This investigation was carried cut to obtain the reeling water conditions in Korea. The analyzed items of water were pH, colority, turbidity, acidity, alkalinity, solids electric conductibity hardness and heavy metal ions. About 40% of the reeling water were found to be agreeable, 30% were acceptable provided with some quality control and the others were out of acceptable range mainly based on the M-alkalinity, acidity, pH and total hardness. It was found that there was a following relationship between total hardness and electric conductibity with the relative correlation coefficient r=0.9145. y=15.967+0.22774x Where x, y are electric conductivity and total hardness respectively.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.189-195
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• 2004

Carbon black have not been used as pigment material in cosmetic because of very low density and dispersity, but carbon black have applicable character as black pigment because of non-toxic, stable physico-chemical property, and black colority. In this study, mesoporous silica samples were synthesized by sol-gel reaction using surfactants-template method; TEOS (tetraethoxysilane) - a) PEO/lecithin, b) PEO/polyethylene glycol, c) lecithin/polyethylene glycol in ethanol/water solution. Synthesized organic-inorganic hybrid - silica were heat-treated in N2 condition at 500$^{\circ}C$. Mesoporous silica with black carbon in pore have the effective density and show the good dispersity in both hydrophilic and hydrophobic solvent. Properties of the samples were measured; specific surface area (750㎡/g) and pore size (4-6nm) using BET, pore structure (cylindrical type) using XRD, morphology (spherical powder with 0.1-0.5$\mu\textrm{m}$ partical size) of the samples using SEM. Carbon-silica black color applied to mascara, it shows a dark black colority and good dispersity as compared with the general black color titania pigment. Moreover, it is possible to control the density of black color pigment because it is possible to control pore volume and particle size of mesoporous silica properly. It show the good volume effects in mascara. That is why possible to apply all kinds of cosmetic products.

• Journal of Environmental Science International
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• v.24 no.11
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• pp.1385-1391
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• 2015

A water reuse system was designed for a demonstration plant by combining fiber filtration and electrolysis. A discharged dye wastewater after treated with biomedia was used in this study. It was found that an additional removal of suspended solids (SS) was feasible with 2-stage filtration while electrolysis was not effective. Also, $COD_{cr}$ and $COD_{Mn}$ were not removed with 2 -stage filtration but electrolysis resulted in about 26.9% additional removal. This indicates that electrolysis play an important role in organic removal. Removal of T-N and T-P was negligible with 1 and 2-stage fiber filtration and low-level electrolyte. However, with 2000 ppm of electrolyte, their removal efficiencies were about 83.1 and 60%, respectively, suggesting that the removal rates are well associated with the electrolyte concentrations. With high-level electrolyte, colority was removed about 82% while chlorine ions were removed only about 10%. Therefore, to treat underground water containing high-level salinity in the follow-up study, based on the results in this paper, a combined system with selection of additional unit process and reverse osmosis will be designed.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.886-892
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• 2011

This study investigated the ACE-inhibitory effect of yogurt beverage fortified with hydrolysates as well as the suitability of hydrolysates as a nutraceutical additive to yogurt beverage. Three whey protein hydrolysates hydrolyzed by alcalase, protamex, and trypsin were each added to yogurt beverage at concentrations of 1.25, 2.5, and 5 mg/mL. Yogurt beverage fortified with 2.5 mg/mL of hydrolysates had 61-69% ACE-inhibitory activity, whereas yogurt beverage fortified with 5 mg/mL of hydrolysates showed 74% ACE-inhibitory activity. There were no significant differences in ACE-inhibitory activity between the alcalase or protamex hydrolysates during storage; however, trypsin hydrolysate exhibited significant differences. On the other hand, physicochemical characteristics such as pH (3.47-3.77), titratable acidity (0.81-0.84%), colority, viable cell count, and sensory qualities were not significantly different among the tested yogurt beverage samples during storage. These results showed that yogurt beverage fortified with whey protein hydrolysates maintained antihypertensive activity and underwent no unfavorable changes in physicochemical characteristics regardless of enzyme type.

• Journal of Korean Society on Water Environment
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• v.27 no.6
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• pp.813-821
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• 2011

While various aspects affect river water quality, reduction of water flow rate during dry seasons is one of the most significant factors causing severe water pollution in river water environment. The aim of this study is to investigate the feasibility of applying a physicochemical method (sand filtration + ozonation) for improving river water quality within a short period. The parameters analyzed and assessed were $COD_{cr}$, BOD, SS and color. The source river water had a severe pollution level showing COD 8.8~17.2 mg/L (ave. 11.9 mg/L), BOD 4.8~13.3 mg/L (ave. 8.3 mg/L), SS 9.0~22.1 mg/L (ave. 12.8 mg/L) and color 34.4~77.1 degree (ave. 56.5 degree) during the experimental periods. The variation trends showed a relatively low correlation between BOD and COD and between color and COD, while SS showed very low correlation with other parameters. The combined process of sand filtration and ozonation showed averaged removal efficiency of COD 37.2%, BOD 48.4%, SS 60.1% and colority 45.1%, respectively. The marked change of BOD level from 8.3 mg/L to 4.3 mg/L under the experimental conditions in this study implied the improvement of class V to class III set by the river water quality standard in Korea.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.781-786
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• 1994

Meatlike flavors were manufactured using hydrolyzed vegetable protein (HVP) with several reactive precursors at different reaction conditions. Both pH and temperature affected significantly on brown colority of reaction product, whose velocity became fast with increasing pH and temperature. Drastic decrease in residual reducing sugars and free amino acids appeared until 1 hour, being little affected by reaction temperature. Glutamic acid and cysteine were decreased with reaction time, whereas glycine and methionine remained constant. Forty nine aroma compounds formed through Maillard reaction were isolated and identified with GC/MSD, including 3-methyl butanal, 2-methyl tetrahydrothiophen-3-one, 3,4-dimethylthiophene and 2,4-dimethyl thiazole previously known as natural meat flavors. The sensory evaluation showed that one-hour reaction product was the highest in savory taste and the lowest in nasty taste on the level of 5% significant difference among all reaction products tested in this experiment. From the results above, it could be speculated that the initial stage of Maillard reaction in this experimental system occured until one hour, thereafter, savory taste decreased accompanied by increasing nasty taste with elapsed reaction time.