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청유당 도자기의 수질 정화능, 항균, 탈취 및 절화수명의 연장효과
김영숙 ( Young Sook Kim ),백경연 ( Kyung Yuen Beik ),김순동 ( Soon Dong Kim ) 대구가톨릭대학교 자연과학연구소 2008 자연과학연구논문집 Vol.6 No.1
Effect of Chungyudang ceramic(CC) prepard with yellow soil and several clean soil on the quality characteristics of water, antimicrobial and deodorization ability, and shelf-life of cut flower were investigated. Compared with the tap water treated with general ceramic in market(GC), the CC-treated water was slightly higher in reducing power and electron donating ability. But there were no significant differences in the pH, acidity and evaporation residues. O-index and K-index of CC-treated water which known to the indicator of good taste and healthy water were 40% and 13% higher than those of GC-treated water, respectively. In the results of 17O-NMR analysis, the cluster size of CC-treated water was 7.8 molecular while the size of GC-treated water was 15 molecular. Sweet taste, refreshed taste and overall acceptability of CC-treated water evaluated by sensory test were more stronger and higher than those of GC-treated water. Growth of aerobic bacteria, lactic acid bacteria and E. coli of kimchi and milk that put in CC were significantly inhibited compared with the GC. Deodorization rate of formaldehyde treated for 40 min was 97.5% in CC, while the rate was 22.3% in GC. There was a shelf-life extension effect of cut flower in the 0~8 times diluted CC-treated water.
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