• Title, Summary, Keyword: ozonated water

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The Efficacy of Ozonated Water Therapy on Pododermatitis of Dairy Cows (젖소 족피부염(足皮膚炎)에 대한 오존수의 치료(治療) 효과(效果))

  • Lee, Soo-Jin;Cho, Sung-Whan;Jun, Moo-Hyung;Kim, Duck-Hwan;Park, Chang-Sik;Han, Hong-Ryul;Kim, Myung-Cheol
    • Journal of Veterinary Clinics
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    • v.23 no.3
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    • pp.272-278
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    • 2006
  • This study was carried out to determine therapeutic the effect of ozonated water therapy on bovine pododermatitis. In addition, bactericidal effect of ozonated water on etiological agent of bovine pododermatitis was examined. The pathohistological examination for the pododermatitis, according to application with ozonated water and ozone ointment was investigated. Thirty healthy cattle were divided two groups(each of 15) : control group(povidone group), treatment group(ozone solution group). Various parameters were evaluated in terms of the lameness score, swelling score, lesion score, WBC count, neutrophil count, pathohistological finding, and antimicrobial action. The decrease of lameness and lesion score were shown in hoof lesions on 14 days after application of ozonated water. Significant decrease of swelling was shown in hoof lesions on 14 days 1Corresponding author after application of ozonated water(p<0.01). In hematological findings, WBC count revealed values within normal range. The number of neutrophils was slightly higher than that of normal, however, this was improved on 14 days after application of ozonated water. In pathohistological findings, recovery was rapid macroscopically and microscopically in the treatment with ozonated water on the hoof lesions and ozonated water was effective. In antimicobial action, bactericidal effect was observed in treatment with ozonated water on the hoof lesions and ozonated water was effective.

The Therapeutic Effect of Ozone on Contagious Ecthyma in Korean Native Goats (한국재래 산양에 자연 발생한 전염성 농포성 피부염에 대한 오존의 치료효과)

  • Liu Jian-Zhu;Heo In;Hong Min-Sung;Seo Ji-Min;Jo Sung-Nam;Lee Jung-Yeon;Song Kun-Ho;Kim Duck-Hwan
    • Journal of Veterinary Clinics
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    • v.23 no.1
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    • pp.14-17
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    • 2006
  • We investigated possible therapeutic approaches to treat contagious naturally occurring ecthyma in Korean native goats in the Gongju area of Korea. Contagious ecthyma was found in 130 of 150 Korean native goats studied. Sixteen goats, ranged from 2 months to 2.5 years old, were selected for further experiments. The goats were divided into a control group, an ozonated oil group, and an ozonated water group consisting of 5, 5, and 6 goats, respectively. The control animals were not treated during the experimental period. The ozonated oil group was treated with ozonated oil, made by bubbling 200 ppm ozone gas into the oil, dally for 2 weeks. The remaining group of animals were given ozonated drinking water (0.1 ppm) ad libitum for 2 weeks. The ozonated oil treated group (4/5, 80%) had the highest therapeutic rate. The ozonated water group (4/6, 66.7%) had the second highest therapeutic rate, followed by the control group (1/5, 20%). Based on these results, a secondary experiment was performed that included a total of 121 Korean native goats with contagious ecthyma. Ozonated oil was applied daily for 30 days. All of the lesions on the goats with contagious ecthyma were completely cured by application of the ozonated oil. We concluded that ozone therapy was an effective treatment for contagious ecthyma in goats

Removal of Procymidone by Ozonated Water (오존수를 이용한 프로시미돈의 제거)

  • Choi, Seong-Woo;Park, Shin-Young
    • Journal of Environmental Science International
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    • v.16 no.12
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    • pp.1425-1430
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    • 2007
  • This study was conducted to investigate the effect of ozonated water and ozonated water+hydrogen peroxide treatment of residual procymidone in perilla leaf containing 20 mg/L procymidone. Samples was treated with ozonated water containing 1.0, 2.0 and 3.0 mg $O_3/L$ ozone and hydrogen peroxide water containing 1.0, 2.0 and 3.0 mg $H_2O_2/L$ hydrogen peroxide in pH 5, 7 and 9, respectively, at $15^{\circ}C$. Procymidone removal rate was 26.5% in 7 days at $15^{\circ}C$ and optimum condition of procymidone removal was the case of treating with ozonated water containing 2.0 mg $O_3/L$ and pH 9. As the result procymidone removal rate was about 96.5%. In this case of adding hydrogen peroxide, optimum condition of procymidone removal was $1:0.5{\sim}1(O_3:H_2O_2)$. However, procymidone was nearly removed with the treatment of hydrogen peroxide water only.

Influence of Ozonated Water and Washing Method Using Ozonated Water for Controlling Food-borne Disease Bacteria (오존수와 오존수를 이용한 세척방법이 식중독 세균 제어에 미치는 영향)

  • Park, Jeongmi;Shin, Han-Seung
    • Food Engineering Progress
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    • v.14 no.4
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    • pp.316-321
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    • 2010
  • The efficacy of the ozonated water (0.1, 0.2, 0.4, 0.6, and 1.0 ppm) in reducing the risk of food-borne disease was investigated in this study. After inoculation of Listeria monocytogenes (ATCC 19112), Salmonella enterica subsp. enterica biovar Typhimurium (ATCC 12598), Escherichia coli O157:H7 (ATCC 43890) to lettuce, spinach, and beef, inhibition effect with different washing concentrations, time, and methods with ozonated and tap water were evaluated. As a result, there were 2.16 to 3.85 log CFU/mL reduction in different foods and 7 log CFU/mL reduction on cutting boards after watering with ozonated water. Higher than 0.2 ppm of ozonated water treatment reduced the growth of food-borne disease bacteria with increasing washing time and ozone concentration. These results suggested that the ozonated water treatment effectively improved the microbiological quality and food safety.

Change in the Microorganism of Pepper (Pirer nigrum L.)Treated with Ozonated Water (오존수에 처리된 후추의 저장중 미생물 변화)

  • 이병우;천성호
    • Korean Journal of Food Preservation
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    • v.3 no.2
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    • pp.145-148
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    • 1996
  • This paper was carried out to investigate change in the initial microorganism of Pepper which were treated with ozonated water for microbial decontamination. When ozonated water was 30, 60, 90minutes treatment, there was decrease in the overall total microbial of the black & white pepper. Total lactic acid bacteria died completely after contacted with ozonated water for 60minutes but the inhibition rate on the total aerobic bacteria of black & white pepper were 62% and 96%, respectively. Total aerobic bacteria of four packing material was increased after 1 months of storage at 37$^{\circ}C$ when it had treated with 90minutes ozone reaction Then, there was no significant changes in the piperin contents.

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Effect of Treatment with Ozonated Water on Shelf Life of Refrigerated Meat (오존수 처리가 냉장 쇠고기의 화학적 품질에 미치는 영향)

  • Kim, Min-Ju;Shin, Han-Seung
    • Food Science of Animal Resources
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    • v.31 no.4
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    • pp.617-623
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    • 2011
  • Ozone is a strong oxidant and potent disinfecting agent. In this study, volatile basic nitrogen, thiobarbituric acid reactive substances, acid value and pH all of which are quality indicators in meat products, were evaluated. The meat was treated with the ozonated water (0.2 ppm) for 0, 5, 10, 30, and 60 min and then stored at $5^{\circ}C$ for 24 d. The volatile basic nitrogen content of meat was 22.40 mg% after 9 d of storage and 23.24 mg% at 15 d of storage with ozonated water (0.2 ppm) treatment. During 24 d of storage, the pH, thiobarbituric acid reactive substances, and acid value were decreased when subjected to ozonated water treatment. These results suggested that the ozonated water treatment effectively improved the chemical properties and food safety.

Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage

  • Youm, Hyoung-Jun;Jang, Jae-Won;Kim, Kyu-Ri;Kim, Hyo--Jjung;Jeon, Eun-Hee;Park, Eun-Kyoung;Kim, Mee-Ree;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
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    • v.9 no.2
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    • pp.121-125
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    • 2004
  • Effects of chemical treatment with a citric acid solution or ozonated water on microbiological changes in lettuce and cabbage during storage were studied. Fresh lettuce and cabbage samples were cut into small pieces and treated by soaking in either ozonated water or a citric acid solution. After treatment, populations of total bacteria, yeast and mold, and E. coli were determined. Numbers of microorganisms increased during storage, but ozonated water and citric acid treatments retarded the increase in microbial growth. Among treatments, 1 % citric acid treatment was the most effective in terms of microbiological change and inhibition of polyphenoloxidase (PPO). For lettuce, citric acid treatment decreased the microbial growth overall by 1.5 log CFU/g and inhibited the PPO activity by 80%. These results indicate that chemical-treated lettuce and cabbage retained a better quality than those of the control during storage.

Chemical Characteristics of Ozone Treated Pine Wood Meal (오존 처리에 의한 소나무 목분의 화학적 성상 변화)

  • Kim, Kang-Jae;Eom, Tae-Jin
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.43 no.1
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    • pp.23-28
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    • 2011
  • The pine wood meal was ozonated in acidic water. A 91.3% of lignin and 13% of polysaccharides in pine wood meal were degraded with 180 min ozonation. The phenolic hydroxyl groups of lignin in ozonated wood meals were increased with ozonation time. The vanillin content in nitrobenzene oxidation products of lignin is decreased with 10 min. ozonation and it was slightly increased with ozonation time. The sugar composition of ozonated wood meals showed that the hemicellulose was more susceptible to ozonation than cellulose. The crystallinity of ozonated wood meal was increased.

Effect of Ozonated Water and Chlorine Water Wash on the Quality and Microbial De-contamination of Fresh-cut Carrot Shreds (오존수 및 염소수 세척이 신선편이 당근의 품질 및 미생물억제에 미치는 영향)

  • Kim, Ji-Gang;Luo, Yaguang;Lim, Chai-Il
    • Korean Journal of Food Preservation
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    • v.14 no.1
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    • pp.54-60
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    • 2007
  • Little information exists on how wash operations affect water quality, or the efficacy of sanitizers on vegetable quality and microbial reduction in fresh-cut carrot shreds. This study evaluated the efficacy of chlorine and ozone in reducing microbial loads and maintaining vegetable quality of carrot shreds. Fresh-cut carrot shreds were teated with various chlorine and ozone concentrations for differing times. The samples were then centrifuged to remove excess water, packaged in film, and stored at $5^{\circ}C$. The result indicated that varying the ozonated water wash time affected microbial growth the development of unpleasant odors, color, and the overall quality of carrot shreds. Ozonated water washing for 20 min maintained vegetable quality by inhibiting unpleasant odors, the development of whiteness, and by reducing microbial populations. A single chlorine water wash was effective and resulted in better vegetable quality when compared with two washes. Samples washed for 20 min in ozonated water, however, had better vegetable quality and smaller microbial counts compared to samples washed once in chlorine water A 20 min ozonated water wash is an attractive method for the maintenance of vegetable quality and shelf-life in fresh-cut carrot shreds.

Changes of Adsorption Capacity and Structural Properties during in situ Regeneration of Activated Carbon Bed Using Ozonated Water (오존수 산화를 이용한 활성탄 흡착탑의 현장 재생 시 흡착용량 및 구조특성의 변화)

  • Lee, Jinjoo;Lee, Kisay
    • Applied Chemistry for Engineering
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    • v.31 no.3
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    • pp.341-345
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    • 2020
  • An in situ regeneration of activated carbon bed using an ozonated water was studied in order for avoiding the carbon loss, contaminant emission and time consuming for discharge-regeneration-repacking in a conventional thermal regeneration process. Using phenol and polyethylene glycol (PEG) as adsorbates, the adsorption breakthrough and in situ regeneration with the ozonated water were repeated. These organics were supposed to degrade by the oxidation reaction of ozone, regenerating the bed for reuse. As the number of regeneration increased, the adsorption capacity for phenol was reduced, but the change was stabilized showing no further reduction after reaching a certain degree of decrement. The reduction of adsorption capacity was due to the increase of pore size resulting in the decrease of specific surface area during ozonation. The adsorption capacity of phenol decreased after the ozonated regeneration because the in-pore adsorption was prevalent for small molecules like phenol. However, PEG did not show such decrease and the adsorption capacity was constantly maintained after several cycles of the ozonated regeneration probably because the external surface adsorption was the major mechanism for large molecules like PEG. Since the reduction in the pore size and specific surface area for small molecules were proportional to the duration of contact time with the ozonated water, careful considerations of the solute size to be removed and controlling the contact time were necessary to enhance the performance of the ozonated in situ regeneration of activated carbon bed.