• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.72-76
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• 2003

Ultrafiltration (UF) tests performed on traditional soy sauce (kanjang) using UF flat membrane test cell unit with thin film laminar flow similar to the spiral type membrane module in batch operations revealed reduction in permeate flux is proportional to the logarithm values of volume reduction ratio of the retentate kanjang at different feed rate of kanjang. Feed rate of 1.5 L/min was found to be adequate for long-term UF operation of kanjang using the test unit attached with MW cut-off size of 200,000 dalton polyoleffin plastic membrane in batch operation with the least concentration polarization. The higher the feed rate of kanjang, the lower the permeability of total nitrogen and NaCl, resulting in lower optical density at 500 nm and lower permeability of minerals such as Cu, Mn, and Mg. Microbial cells were completely rejected regardless of the feed rate, whereas most free amino acids were not.

• Journal of the Korean Society of Marine Environment & Safety
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• v.24 no.2
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• pp.171-178
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• 2018

The ocean is a harsh environment and Korea Coast Guard officers often face the threat of death or going missing in the line of duty. In order to promptly identify unknown bodies during mishaps, Korea Coast Guard Research Center has established an identification system using the DNA of its officers. This collected DNA can also be entombed in National Cemeteries when the remains are not recovered. The storage, disposal and quality control of the materials are overseen by the Governing Committee according to the Enforcement Rules for the Human Biological Materials Storage Project for the Identification of Officers Killed or Gone Missing in Action. Approximately 700 bodies are found per year along the Korean coast. An alternative method should be put in place for when identification through fingerprints and teeth are not applicable due to severe decomposition or partial recovery. We believe it would greatly contribute to helping identify the unknown bodies if the storage project could expand its data to include marine industry workers, relevant researchers and those involved in marine leisure activities.

• Analytical Science and Technology
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• v.21 no.6
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• pp.518-525
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• 2008

Mandipropamid is a new mandelamide-type fungicide to control foliar Oomycete pathogens in some vegetables. An analytical method was developed to determine mandipropamid residues in agricultural commodities using high-performance liquid chromatography (HPLC) and liquid chromatography/mass spectrometry (LC/MS). Mandipropamid was extracted with methanol from grape, tomato, green pepper, Chinese cabbage and potato samples. The extract was diluted with saturated sodium chloride solution and distilled water, and dichloromethane partition was followed to recover the mandipropamid from the aqueous phase. Florisil column chromatography was employed to further remove interfering co-extractives prior to HPLC analysis. Reverse-phased HPLC was successfully applied to determine mandipropamid in sample extracts with the detection at its ${\lambda}_{max}$ (223 nm). Overall recoveries of mandipropamid from fortified samples averaged $99.8{\pm}1.7$ (n=6), $89.3{\pm}5.3$ (n=6), $98.7{\pm}2.2$ (n=6), $99.7{\pm}6.8$ (n=6) and $91.1{\pm}3.1$ (n=6) for grape, tomato, green pepper, Chinese cabbage and potato, respectively. Limit of quantification of the method was 0.02~0.04 mg/kg for all samples. A LC/mass spectrometry with selected-ion monitoring was also provided to confirm the suspected residue. The proposed method was reproducible and sensitive enough to determine the terminal residue of mandipropamid in agricultural commodities.

• Journal of Applied Biological Chemistry
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• v.52 no.4
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• pp.205-211
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• 2009

This study was carried out to acquire basic data for industrial production of Korean traditional kanjang (soy sauce). Five types of meju, $23{\times}11{\times}12$ ($L{\times}W{\times}H$, cm), $23{\times}11{\times}7$, $15{\times}11{\times}7$, $11{\times}11{\times}6$, $11{\times}11{\times}6$ (made a hole $\varphi$ 1.5 cm) were prepared. The temperature and humidity of meju preparation were $15{\sim}20^{\circ}C$ and 40~50% respectively. The smaller size of meju, the lower free amino acid and non-volatile organic acid content of that. And, two types of meju, conventional method (CM-meju, the temperature and humidity were prepared at $15{\sim}20^{\circ}C$ and 40~50% of relative humidity) and improved method(IM-meju, the temperature and humidity were prepared at $25{\sim}30^{\circ}C$ and 80~90% of relative humidity) for kanjang production were prepared. There was no difference of total nitrogen content and soluble nitrogen content in the size of meju. In total free amino acid content and total free sugar content, IM-meju was the higher than CM-meju. So, the quality of IM-meju was better than that of CM-meju.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.103-110
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• 2003

Stable production of fermented kanjang containing 1.8% (v/v) ethanol was obtained within four days using traditional kanjang containing 4% added glucose in packed-bed bioreactor systems filled with immobilized Zygosaccharomyces rouxii and Candida versatilis on porous alumina ceramic bead carrier at $28{\pm}0.5^{\circ}C$ and aeration rate of 0.05 vvm. Specific rates of alcohol production for Z. rouxii and C. versatilis were 0.0033 and 0.0031/day, respectively, and those of glucose consumption were both -0.0087/day in the batch type of alcoholic fermentation. In semi-continuous alcoholic fermentation at a dilution rate of 0.25/day, specific rates of alcohol production for Z. rouxii and C. versatilis were 0.0045 and 0.0029/day, and those of glucose consumption were -0.01 and -0.008/day, respectively, using identical bioreactor system. Similar specific rates of alcohol production were observed both in the batch or semi-continuous process and in the continuous one at the dilution rate of 0.25/day. Sensory characteristics of all alcoholic-fermented kanjang by Z. rouxii, C. versatilis, and a mixture of both yeasts (2:1, w/w) were shown to be significantly superior to those of home-made kanjang as revealed through organoleptic evaluation tests (p<0.05).

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.607-611
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• 2009

"Jongnambyeo", a new japonica rice cultivar(Oryza sativa L.), is a mid-late maturing ecotype developed by the rice breeding team of National Yeongnam Agricultural Experiment Station(NYAES) in 2001 and released in 2002. This variety originated from the cross of Milyang96/YR12734-B-B-22-2(in 1991/1992 winter) and was selected by means of a mixed method of bulk and pedigree breeding. The pedigree of Junambyeo, Milyang 169 designated in 1999, was YR15161-B-B-B-57-2-3. It has about 79cm in culm length and tolerant to lodging. And this variety is resistant to bacterial leaf blight($K_1$), stripe virus and moderately resistant to leaf blast disease. Milled rice kernels of "Jongnambyeo" is translucent with non-glutinous endosperm and clear in chalkness and good at eating quality in pannel test. The yield potential of "Jongambyeo" in milled rice is about 5.60MT/ha at ordinary fertilizer level of local adaptability test. This cultivar would be adaptable to the Yeongnam plain and southern coastal of Korea.