• Journal of the Korean GEO-environmental Society
• /
• v.14 no.8
• /
• pp.23-27
• /
• 2013

In this study, efficiency of pre-treatment of turbid seawater was measured where micro-air bubbles were used to remove particles in seawater after input of natural coagulant PGA. Artificial seawater was prepared having the intended trubidity using marine sediments and microalgae. 73.7% of turbidity removal was achieved when 0.5g/L of $AlCl_3{\cdot}6H_2O$ was added in the artificial seawater, but 92.4% of turbidity removal was observed when 0.05g/L of PGA was added in the artificial seawater containing microalgae. In addition, much greater turbidity removal was achieved for microalage than sediments. For both cases, input of 0.1g/L PGA and following additional input of micro-air bubbles for 5 seconds resulted in the maximum removal efficiency where reaction time of coagulation was 1 min and flotation by micro-air bubbles was 10 min. From this study, we concluded that micro-air floation after coagulation could be a possible economical pre-treatment method for highly turbid seawater.

• Food Science of Animal Resources
• /
• v.18 no.3
• /
• pp.209-215
• /
• 1998

Effects of protein concentration, ionic strength, pH, and temperature range on the heat-induced denaturation of salt soluble protein extracted from spent layer meat were investigated. Viscosity of salt soluble protein heated at 65$^{\circ}C$ for 30 min began to increase sharply above 7 mg/ml of breast protein concentration, and above 21 mg/ml of leg protein concentration, respectively. Both turbidity and viscosity showed the highest value in cooked protein solution with pH 6.0 and 1% NaCl. The turbidity of salt soluble protein started to increase continuously from 40$^{\circ}C$ to 80$^{\circ}C$. The viscosity increased rapidly from 45$^{\circ}C$ to 60$^{\circ}C$ in breast protein, and increased from 50$^{\circ}C$ to 55$^{\circ}C$ in leg protein, respectively, and then kept relatively constant. Breast protein had higher viscosity than leg protein during heat-induced gelation. Therefore, salt soluble protein from spent layer meat was associated with denatured protein (turbidity change) prior to gelation (viscosity change) during heating. Breast protein showed lower thermal transition temperature, and better gel formation than leg protein during heating.

• Journal of Food Hygiene and Safety
• /
• v.16 no.3
• /
• pp.241-246
• /
• 2001

Distribution of pathogenic vibrios in the seawater of live fish tank and effect of environmental factors on their existence were investigated by collecting samples from fish markets and restaurants in 6 different cities. Pathogenic vibrios and coliforms were determined by using the most probable number (MPN) procedure, and aerobic plate count was enumerated by the standard pour plate method. No Vibrio chulerae O1 was detected in all the samples tested. Detection rates of V. cholerae non-O1, V. parahaemolyticus and V. vulnificus in all the smaples tested were 7.7%, 69.2% and 23.1%, respectively. Water temperature and trubidity of the seawater measured were higher in the pathogenic vibrios positive samples than in those negative samples. However, higher salinity and pH were shown in the pathogenic vibrios negative samples than in positive samples. The aerobic plate counts and MPN or total and focal coliforms in the seawater were higher in the presence of pathogenic vibrios than in the absence of pathogenic vibrios. In this study, the presence of pathogenic vibrios in the seawater tested was closely related with other physiochemical parameters and populations of coliforms, indicators far food safety.