• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.2
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• pp.8-15
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• 2008

Wastewoods (logging residues) generated in Korea were used to make lignocellulosic fillers for papermaking. Lignocellulosic fillers could play great roles to increase retention efficiency and thus decrease turbidity of white water in papermaking process. In addition, lignocellulosic fillers could be used to improve physical properties of paper through their high affinity to cellulosic fibers, leading to the less use of chemical additives like retention aids. Wastewoods including Pinus densiflora and Quercus variabilis were chemically and mechanically treated for making fine particles passing through 100 mesh wire. The newly generated fillers showed larger particle size distribution than ground calcium carbonates but similar distribution to talc. In particular, pretreatment by hot water was more effective to generate smaller particle size than by alkali treatment. Lignocellulosic particles mixed with ground calcium carbonates under intense hybridizing condition greatly contributed to surface coverage of organic fillers in addition to filling to lumen and pits.

• Korean journal of food and cookery science
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• v.26 no.6
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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.

• Journal of Korean Society of Water and Wastewater
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• v.18 no.6
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• pp.801-806
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• 2004

The pilot study was conducted to (i) investigate the ability of various membrane integrity monitoring methods to detect changes in membrane integrity during operation, and (ii) determine the impact of membrane damage on microbial removal by microfiltration. Two variations of air pressure hold tests were investigated for direct integrity monitoring: pressure decay (PD) and diffusive air flow (DAF) tests which are most commonly used integrity tests for microfiltration (MF) membranes. Both PD and DAF tests were sensitive enough to detect one damaged fiber out of 66,000 under field operaing conditions. Indirect integrity monitoring such as turbidity and particle counting, however, responded poorly to defects in membrane systems. Microbial challenge study was performed using both new and deliberately damaged membranes, as well as varying the state of fouling of the membrane. This study demonstrated that MF membrane with nominal pore size $0.2{\mu}m$ was capable of removing various pathogens including coliform, spore, and cryptosporidium, at the level required by drinking water regulations, even when high operating pressures were applied. A sharp decrease in average log reduction value (LRV) was observed when one fiber was damaged, emphasizing the importance of membrane integrity in control of microbial contamination.

• Journal of the Korean Society of Industry Convergence
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• v.10 no.1
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• pp.15-20
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• 2007

The aim of this study is to measure the removal characteristics of organic matter and bacteria with the use of ozone to reduce the problems caused by bacteria and organic matter which appear in sea-water is summer season. When the total input of ozone was $1.4mg/{\ell}O_3$, the removal rate of bacteria and E-coli from sea-water proved to be 100%. With the same input of ozone, on the other hand, the removal rate of COD turned to be relatively low, 50%, which was to the fact that sea-water consists of salt matter which is a kind of COD matter. This result supports the idea that we can keep using ozone steadily in the future to remove organic matters and bacteria from sea-water because ozone destructs relatively less salt matter in sea-water. Also, the treatment effect rate of SS, turbidity and organic matters such as $NH_3$-N, $NO_3$-N etc, was very high. As a result, we assume that the treatment of organic matter in sea-water with ozone is very effective

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.268-275
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• 2018

This study examined the effects of Boehmerianivea powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour containing different amounts of Boehmerianivea powder. The instrumental characteristics were examined and sensory evaluations were performed. According to the amylograph data, the composite Boehmerianivea powder-wheat flour samples had increased gelatinization temperatures with increasing Boehmerianivea powder content; whereas the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and the maximum viscosity were reduced. The L, a and b Hunter's color values decreased with increasing Boehmerianivea powder content. In addition to the cooked weight, the cooked volume and turbidity of dumpling shell increased with increasing level of Boehmerianivea powder. In terms of the textural characteristics, the addition of Boehmerianivea powder increased the chewiness, smoothness and adhesiveness. The DPPH free radical scavenging activity increased significantly with increasing content of Boehmerianivea powder (p<0.05). Finally, the results of the sensory properties indicated that 5% Boehmerianivea powder had the highest scores. These results suggest that Boehmerianivea powder can be applied to dumpling shells to achieve high quality and functionality.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.1-8
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• 2007

Extraction conditions were optimized using response surface methodology for preparing high-quality, hot water extracts from cultivated Chrysanthemum indicum L. petals. A fractional factorial design was applied to investigate the effects of added sample ratio ($X_1$), extraction temperature ($X_2$) and extraction time ($X_3$) variables on extract properties, such as, soluble solid contents ($Y_1$), sugar content ($Y_2$), ?E ($Y_3$), turbidity ($Y_4$), total phenol ($Y_5$) and DPPH ($Y_6$). Second-order models were employed to generate a 3-dimensional response surface for dependent variables and their coefficients of determination ($R^2$) ranged from 0.8408${\sim}$0.9914. The range of optimum conditions at $80^{\circ}C$ extraction for maximize characteristics of hot water extracts was 2.3${\sim}$2.7 g and 9.2${\sim}$11.2 hr.

• Journal of The Korean Society of Agricultural Engineers
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• v.55 no.6
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• pp.177-186
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• 2013

The purpose of this study was to analyze the temporal and spatial characteristics of the stream flow of small rural streams for investigating the status of stream depletion located downstream of irrigation reservoir. Bonghyun and Hai reservoirs and each downstream were selected for this study. Streamflow was measured for 8 stations downstream from two reservoirs from 2010 to 2012. The water quality samples were collected monthly from the 8 stream stations and 2 reservoir stations from 2011 to 2012. The stream depletion was found in most of the downstream of reservoirs for the non-irrigation period and even in the irrigation period when there were a lot of antecedent precipitation. We found that the stream segments where there were few streamflow, vegetation covers the stream and block the streamflow which makes the stream lost its original function as a stream. Water quality monitoring results of Bonghyun stream indicated that the concentration of SS, Turbidity, TOC, COD were decreased as the stream flows from the reservoir to downstream while the TN and TP were increased. The correlation analysis for water quality data indicated that the correlation between T-N and T-P was high for Bonghyeon and Sukji streams, respectively. Continuous monitoring for rural streams located in downstream of reservoirs are required to quantify the status of stream flow depletion and determine the amount of environmental flows.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.6
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• pp.676-685
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• 2003

Seasonal variation of the fishery resource in the shallow waters of Ganghwado tidal flat was investigated using monthly collected samples with a fence net from June 1998 to May 1999. Thirty-six species were found including 27 fish species, 6 crustaceans, and 3 molluscs. Of the fish, Konosirus punctatus, Sardinella zunasi Liza haematocheila and Synechogobius hasta dominated in the number of individuals $(92.1\%)$ and in biomass $(94.5\%).$ A few number of resident species, such as L. haematocheila and S. hasta, were collected only during the cold months. As the water temperature increased in the spring, the adult migratory fish such as K. punctatus and S. zunasi, were collected. In the summer, the juvenile fish recruited in the shallow water showing a peak in fish abundance. The data suggested that they grew until late autumn before moving to deeper waters for over-wintering. The principal component analysis showed that the seasonal variation in species composition was principally determined by water temperature and/or water temperature related factors. The species composition of the fish assemblage in the study area suggested that these species are highly adapted to extreme seasonal temperature variation and high water turbidity.

• The Korean Journal of Ecology
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• v.19 no.3
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• pp.209-216
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• 1996

In order to identify the habitat characteristics of water shield (Brasenia schreberi), water quality and sediment characters were investigated. Water shield had peculial habitats such as old reservoir, developed basin-like reservior, a water depth within 1.5 m, constant water level, and thick sediment layer at the bottom. The species had very dense populations under the favorable growing conditions and occasionally grew together with Utricularia japonica. When water shield decreased, Nelumbo nucifera, Nuphar japonicum and Zizania latifolia increased. Natural populations of water shield need protection because it is endangered by the human activities and their harvest. The optimal conditions for the growth of water shield was near neutral pH. low conductivity and low turbidity. Therefore the input of pollutants should be controlled for its growth. The inorganic ion contents such as K, Mg, and Na were higher in the water shield growing area. Especially iron content of the sediments in the reservoirs with water shield was nearly five times as high as that in the reservoirs without water shield. thus iron might be one of the major limiting factors for the growth. It was considered that molybdenum can be another major factor because water shield is a nitrogen fixing plant.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.300-308
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• 2015

This study investigated the quality of noodles containing different amounts of Capsosiphon fulvescens powder. Noodles were prepared with C. fulvescens powder at ratios of 0, 1, 2, 3 and 4% based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite C. fulvescens powder-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased as C. fulvescens powder content increased. As increasing amounts of C. fulvescens powder were added, L, a and b values decreased, whereas color values, weight, and volume of cooked noodles increased, as did turbidity of the soup. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of C. fulvescens powder. However, adhesiveness of noodles decreased by addition of C. fulvescens powder. Sensory evaluation showed that high quality cooked noodles could be produced by 3% inclusion of C. fulvescens powder.