This study was conducted to investigate the treatment of wastewater from acetaldehyde manufacturing plant by activated sludge process with Micrococcus roseus AW-6, Micrococcus luteus AW-22, Microbacterium lacticum AW-38 and Microbacterium laevaniformans AW-41. The COD_Mn and BOD_5 of the wastewater were 5,260㎎/L and 6,452㎎/L, respectively. pH was 1.85. The main organic component in the wastewater was acetic acid which was contained 67,600㎎/L. Optimum dilution time for activated sludge process was shown 10 times. The specific substrate removal rate(K_e) was 1.95day^-1 and the nonbiodegradable matters(S_n) were 23.2㎎/L. Saturation constant (K_e) and maximum specific growth rate(q_max) were 1,640㎎/L and 2.33day^-1, respectively. Sludge yield coefficient(Y) and endogenous respiration coefficient(K_d) were 0.28㎎ MLVSS/㎎COD and 0.02day^-1, respectively. COD_cr removal efficiency was 91% for 1.95day of hydraulic retention time.

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.

This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3 for 4 days and transferred to persimmon alcoholic juice for acetic acid fermentation. The optimum initial acidity for acetic acrid fermentation was 1%(w/v) and the addition of glucose or yeast extract was observed to produce relatively low yield of acetic acid. Succinic and acetic acid were major organic acid in the persimmon vinegar, The contents of lactic acid which was known to increase off-flavor were very low. Sensory evaluation revealed that the persimmon vinegar prepared in this study was superior to two commercial ones in the aroma and taste.

In the development of Molten Carbonate Fuel Cell, one of the serious problems is the dissolution of cathode material. Therefore, the development of the alternative cathode which is stable in molten carbonate is needed. In this research, the LiCoO2 was chosen as alternative cathode material. LiCoO2 powder was synthesized by high temperature calcination method and by citrate sol-gel method. And its structure and physical characteristics were analyzed by XRD, IR TGA and porosimeter. The conductivity and solubility of LiCoO2 electrode were also measured Homogeneous LiCoO2 powder was obtained by citrate sol-gel method at 445℃, however, obtained above 750℃ by high temperature calcination method. Homogeneous particle size distribution and fine powder were obtained by the citrate sol-gel method. LiCoO2 electrode showed higher electric conductivity (1.7 Ω^-1 ㎝^1) than NiO (0.1 Ω^-1 ㎝^-1) at 650℃. The solubilities of LiCoO2 electrode in electrolyte were varies 0.6 to 1.0 ppm during 200 hours. So, the solubilities of LiCoO2 were much lower than that of NiO.

Total carbohydrates of Kumquats was 14.69% Kumquats, Citrus natsudaidai, and C. platgmama contained 18.3, 11.1 and 13.0%, of soluble solids, and 42.39, 32.09 and 20.13mg/100g, of vitamin C, respectively. Acid contents of C. natsudaidai and C. plafmama harvested on March 1995 in south Cheju were 2.52% and 0.89% . In preparing of Kumquats-tea, combination of 50% honey and sugar, 5% oligo-sugar, 32% Kumquats slice, 13% juice of C. natsudaidai were the best recipe for sensory evaluation. In C. natsudaidai-tea, combination of 5∼10% peel slice treated at 90 for 1min, 50∼60% concentration of sugar and 35∼40% of flesh of C. natsudaidai were good. for sensory evaluation. Microbial growth was not observed in the sterilized products for more than one month at 30.

To improve coagulation characteristics and to reduce dossage of chemicals in watertreatment, polyaluminium sulfate was manufactured by reaction of polymerization between aluminium sulfate and sodium aluminate. As the results of affirmation and performance test, the yield of product was about 24% from molecular cut off levels by ultrafilteration method. The type of molecular is nearly affirmated as a kind of complex like Alm. (OH)n^(3m-n)+ from Scanning Electr Electron Mipy(S.E.M.) and X-ray diffraction test. Since the synthesized polymer was supposed to be quasi, further study for stabilization was required.