• Korean Journal of Remote Sensing
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• v.39 no.3
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• pp.311-323
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• 2023

Oil spill accidents can cause various environmental issues, so it is important to quickly assess the extent and changes in the area and location of the spilled oil. In the case of oil spill detection using satellite imagery, it is possible to detect a wide range of oil spill areas by utilizing the information collected from various sensors equipped on the satellite. Previous studies have analyzed the reflectance of oil at specific wavelengths and have developed an oil spill index using bands within the specific wavelength ranges. When analyzing multiple images before and after an oil spill for monitoring purposes, a significant amount of time and computing resources are consumed due to the large volume of data. By utilizing Google Earth Engine, which allows for the analysis of large volumes of satellite imagery through a web browser, it is possible to efficiently detect oil spills. In this study, we evaluated the applicability of four types of oil spill indices in the area of various land cover using Sentinel-2 MultiSpectral Instrument data and the cloud-based Google Earth Engine platform. We assessed the separability of oil spill areas by comparing the index values for different land covers. The results of this study demonstrated the efficient utilization of Google Earth Engine in oil spill detection research and indicated that the use of oil spill index B ((B3+B4)/B2) and oil spill index C (R: B3/B2, G: (B3+B4)/B2, B: (B6+B7)/B5) can contribute to effective oil spill monitoring in other regions with complex land covers.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.416-420
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• 2004

본 연구에서는 현재 우리나라에서 식용으로 많이 쓰이는 식물성 유지인 콩기름, 올리브유, 고추씨기름을 Gas Chromatography를 이용해 각 유지별 지방산의 정성, 정량하였으며 이들 유지의 산화 안정성 평가를 위하여 산화적 반응의 기작의 생성물인 휘발성 분해 산물인 Pentanal 생성을 비교하여 분석하였다. 1. Soybean oil의 지방산 조성은 불포화 지방산은 87.79%, 포화지방산은 12.21%를 차지했으며 Olive oil의 지방산 조성은 불포화 지방산은 82.77%, 포화지방산은 17.23%를 차지했다. Hot pepper oil의 지방산 조성은 불포화 지방산은 85.42%, 포화지방산은 14.58%를 차지했다. 2. 콩기름, 올리브기름, 고추씨기름의 pentane의 함량은 43.4, 30.4, 19.7nL로 측정되었다. 따라서 고추씨기름이 다른 유지에 비해 산화에 대하여 안정함을 알 수 있다. 이상의 결과로부터 실험에 선택된 콩기름, 올리브유, 고추씨기름에는 포화 지방산보다 불포화 지방산의 함량이 많은 것을 알 수 있었고, 특히 체내에서 합성이 불가능해 식품으로 섭취해야만 하는 필수 지방산의 함량이 높아 체내 생체 활동에 유용한 것으로 판단되었다. 산패도 비교 평가에서는 hot pepper seed oil이 olive oil이나 soybean oil보다 낮은 산패도를 나타내어 다른 유지보다 산화 안정성이 뛰어난 것으로 나타났다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.211.1-211
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• 2003

식혜를 제조하는 과정에서 엿기름 추출액의 농도가 당화시간과 밥알형태 및 식혜의 관능평가에 미치는 영향 등에 대하여 조사하였다. 엿기름 추출액의 농도가 기본배합비(쌀 6g, 엿기름 7g, 물240ml)의 4배(쌀 24g, 엿기름 28g, 물 240ml)일때 당화시간 단축과 밥알 형태 유지에 가장 적합하였다. 당화된 밥알의 형태는 엿기름 추출액의 농도 및 당화시간과 당화 전 밥알형태에 의해 영향을 받는 것으로 나타났다. 당화가 완료되었을 때 보다 미량의 전분질이 남아 있을 때가 식혜의 부드러운 맛과 밥알형태 유지에 적합하였다. 밥알형태유지에 적합한 당화시간은 240분이 가장 좋았고 또한 210분과 270분에서도 적합한 것으로 나타났다. 식혜제조시 부드러운 맛과 밥알 형태를 유지하고 생산공정의 단축을 위해서는 쌀 : 엿기름 : 물을 24g : 28g ： 240m1의 비율로 제조한 후 전체의 양이 4배가 되게 약 3배의 물을 첨가하는 것이 바람직한 것으로 사료된다.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.216-218
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• 1980

The appearance of organochlorine insecticides in 43 samples of refined vegetable oils including rapeseed, rice bran, sesame, perilla and corn oils produced in Korea in 1976 was investigated. Residue levels varied depending on the pesticide, oil source and production area. Gas-liquid chromatographic techniques were used to detect and quantify the presence of heptachlor, its epoxide, BHC, aldrin, endrin and DDT residues.

• Journal of the Korean Society for Marine Environment & Energy
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• v.16 no.4
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• pp.263-267
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• 2013

In this research, a novel optical measuring methodology for the measurement of oil thickness in seawater is suggested by evaluating the light absorption which is occurred in the process of penetrating through oil layer on seawater. Laser having monochromatic wave is used as a light source and photodiode which can convert the intensity of the light into an electrical signal is applied to measure the intensity of the penetrating light through the oil-water mixtures. In the experiment, bunker C and lubricating oil are used, and three different lasers having different wavelengths are applied and compared for the selection of an optimal light source. As a result, it is observed that in the case of blue laser, the intensity of the light on the optical sensor decreases with an increase in the oil thickness. Through this relation, both the presence of oil and the thickness of oil can be determined.

• Journal of the Korean Society of Marine Environment & Safety
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• v.22 no.5
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• pp.423-429
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• 2016

A study was conducted to analyze the oil spill dynamic state using system dynamics method, and to developed regional risk program based on oil spill history for better judgement of the situation at the early stage of oil spill. Results were obtained as follows: Firstly, various variables were calculated by a score based on raw data of oil spill history in Korea. Regional oil spill risk was also calculated in a quantitative way. Secondly, calculated regional oil spill risk was analyzed and programmed with a help of smart-device for better use. Thirdly, comparison of oil spill risk between regions became possible and regional oil spill risk program proved to be useful in prompt decision under urgent situation in response to oil spill at sea. Convenient and quick oil spill risk without special restrictions have been able to determine. and it can help in anticipative preparation (strategy) for oil spills.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.805-814
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• 2013

Lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were prepared with fermented glutinous rice batter and unroasted sesame oil or wheat flour batter and soybean oil and their physicochemical characteristics was evaluated. Bugak with fermented glutinous rice batter and unroasted sesame oil showed higher hardness, possibly brittleness than bugak with wheat flour batter and soybean oil. Oil absorption was higher in bugak with fermented glutinous rice batter and unroasted sesame oil than bugak with wheat flour batter and soybean oil, however, the lipid oxidation, evaluated by conjugated dienoic acid and p-anisidine values, was significantly lower in bugak with fermented glutinous rice batter and unroasted sesame oil. Frying oil strongly influenced the degree of lipid oxidation and fatty acid composition of bugak lipid. Different preparation of bugak did not show great effects on the contents of chlorophylls and carotenoids of dried laver and perilla leaf bugak, possibly due to protection by rice or wheat flour batter coating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.710-714
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• 2003

This study was carried out to compare the effects of different plant oil sources on lipid metabolism of insulin dependent diabetic mice. Streptozotocin-induced (65 mg/kg B.W.) diabetic mice were fed four kinds of experimental diets with 20% lipid, which composed of 10% lard, and 10% soy bean oil (SBO), 10% rice germ oil (RGO), 10% rice brab oil (RBO) and 10% sesame oil (SSO) respectively, for 7 weeks. Diet intake, body weight, organs weights and lipids levels of serum, liver and feces were measured. There was no significant difference in diet intake and body weight among experimental groups. But the concentrations of serum triglyceride of RGO and RBO groups, and of serum total cholesterol of RGO and SSO groups were lower than those of the others. The hepatic total cholesterol level was the lowest in RGO group. The contents of total lipid and total cholesterol excreted in feces of RGO and RBO groups were higher than those of SBO and SSO groups. These results suggested that rice germ oil can effectively reduce serum triglyceride level and hepatic total cholesterol concentration of insulin dependent diabetic mice than rice bran oil, soy bean oil and sesame oil, and hypolipidemic effect of rice germ oil be due to increasing fecal lipid excretion. But we need to investigate the more detailed factors on lipid reducing effect in rice germ oil and rice bran oil.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.380-383
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• 2004

실험결과를 요약하면 다음과 같다. 1. TBA를 비교해본 결과 대두유에 비해 올리브유와 고추씨 기름의 값이 낮았다. 2. 대두유의 CL값은 올리브유나 고추씨기름의 산패도는 대두유에 비해 낮은 값이었다. 3. 이러한 방법을 김에 대해 적용시킨 결과 올리브유와 고추씨 기름이 대두유에 비해 산패를 낮추는 결과를 얻었다. 특히 고추씨 기름은 올리브유보다 산패 억제 작용이 더 크다는 것을 알 수 있었다. 따라서 이러한 결과는 유지와 깊은 관련이 있는 축산식품의 산패방지에 응용할 가치가 있는 것으로 사료된다.

• Journal of the Korean Society of Marine Environment & Safety
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• v.20 no.5
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• pp.486-490
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• 2014

In this study, the Hazard-based model to decide regional oil recovery capacity by using AHP is suggested and regional oil recovery capacity is calculated by applying the model. The simulation for oil recovery capacity by mobilization of regional oil recovery equipments is carried out to verify the availability of the model. The worst oil spill accident in Daesan Taean Pyeongtaek region, which is located in geographically disadvantageous position among the regions that the worst oil spill accident may occur, is supposed for the simulation. As a result of simulation, the quantity of oil that can be recovered for three days on the scene of oil spill accident is worked out as $15,841k{\ell}$, which can satisfy the goal of national oil recovery capacity for the worst oil spill accident, therefore the model is verified as practicable.