• Journal of Climate Change Research
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• v.6 no.2
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• pp.113-119
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• 2015

Emission from the traditional Korean fireplace, or the under-floor heating and cooking device, can contribute significantly to airborne pollutants inventories. This study has systematically measured emissions of airborne pollutants from the fireplace when used different fuels such as firewood, agricultural crop residuals, household wastes. The results show that emission factors of airborne pollutants through the primary combustion of firewood were 3.22 g/kg for TSP, 2.93 g/kg for $PM_{10}$, 2.65 g/kg for $PM_{2.5}$, 174.19 g/kg for CO, 7.77 g/kg for NO, 0.15 g/kg for $SO_2$, 40.53 g/kg for TVOC and 0.03 g/kg for $NH_3$; from burning of agricultural crop residues, 2.85 g/kg for TSP, 1.38 g/kg for $PM_{10}$, 1.14 g/kg for $PM_{2.5}$, 126.47 g/kg for CO, 12.60 g/kg for NO, 0.20 g/kg for $SO_2$, 33.73 g/kg for TVOC and 0.02 g/kg for $NH_3$; and for household wastes, 10.52 g/kg for TSP, 8.52 g/kg for $PM_{10}$, 6.23 g/kg for $PM_{2.5}$, 72.86 g/kg for CO, 11.73 g/kg for NO, 0.20 g/kg for $SO_2$, 47.10 g/kg for TVOC and 0.20 g/kg for $NH_3$.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.430-440
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• 1998

The average number of total viable counts for the commercial pork tested was 19/g, coliform 1.8/g, psychrophilic bacteria 15/g, heterotrophic bacteria 12/g, fecal streptococcus 6.2/100 g, Pseudomonas aeruginosa 13/100 g and none of heat-resistant bacteria and Staphylococcus was detected. That for the commercial beef tested was 130/g, coliform 5.2/g, psychrophile 140/g, heterotroph 28/g, Staphylococcus 1.2/g, fecal streptococcus 9.5/100 g, Pseud. aeruginosa 1.9/100 g and heat-resistant bacteria was not detected. That for the commercial chicken tested was 8800/g, coliform 53/g, psychrophile 4600/g, heterotroph 4700/g, fecal streptococcus 9.9/100 g, Pseudo aeruginosa 2.5/100 g. That for milk was 4700/ml, psychrophile 120/ml, heterotroph 420/ml and the others were not detected. That for the commercial cheese was 3.2/g, psychrophile 2.3/g, heterotroph 1.6/g, Staphylococcus l/g, fecal streptococcus 9.1/g. That for fermented milk was $10^{7}/ml$, heatresistant bacteria $10^{6}/ml$, fecal streptococcus 2400/100 ml, lactobacillus $3.2{\times}10^{15}/ml$, in accordance with lactic acid bacteria and the others were not detected. There was not detected any indicator organisms from ham, sausage, butter, eggs and quails in the commercial fooods tested. SPC, coliform, psychrophile and heterotroph in commercial meats stored at $10^{\circ}C$ were increased rapidly as time goes on but heat-resistant bacteria, staphylococcus, fecal streptococcus and Pseudo aeruginosa were constant. At $20^{\circ}C$, SPC, coliform, psychrophile, heterotroph and fecal streptococcus were the highest at 7 days and heat-resistant bacteria, staphylococcus and Pseudo aeruginosa were increased a little. At $30^{\circ}C$, all indicators were increased rapidly for 3 and 7 days and then decreased rapidly. All indicator organisms were increased at the level of 10/g for 14 days in meat products stored at $10^{\circ}C$, but SPC, psychrophile and heterotroph in meat products stored at $20^{\circ}C$ were increased at the level of $lO^5/g$. It showed that the indicators in meat products stored at $30^{\circ}C$ had a tendency to increase at the level of $10^{2}/g$ relative to those stored at $20^{\circ}C$. SPC, psychrophile and heterotroph in milk stored at $10^{\circ}C$ increased up to the level of $10^4/ml$, but coliform, staphylococcus, fecal streptococcus and Pseudo aeruginosa were not detected. As stored at $20^{\circ}C$ and $30^{\circ}C$, they were increased rapidly for 1 or 3 days and then constant for a long time.

• Korean Chemical Engineering Research
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• v.43 no.3
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• pp.419-424
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• 2005

Effect of temperature($22-32^{\circ}C$), pH(5-7) and medium composition on the mycelial growth for the submerged culture of Inonotus obliquus. The concentrations of glucose, starch, peptone, yeast extract, $K_2HPO_4$, $MgSO_4{\cdot}7H_2O$ and $CaCl_2$ were examined in the ranges of 30-120 g/L, 0-10 g/L, 0-20 g/L, 0-15 g/L, 0-2 g/L, 0-1.5 g/L and 0-0.5g/L, respectively. The maximum mycelial growth of Inonotus obliquus was obtained for $26-27^{\circ}C$ and pH 6. The concentrations of glucose, yeast extract and $CaCl_2$, which gave the maximum mycelial growth of Inonotus obliquus, were 70 g/L, 5 g/L and 0.1 g/L, respectively. In the cases of starch, peptone and $K_2HPO_4$, the mycelial growth of Inonotus obliquus increased with increasing the concentrations. However, as the concentration of $MgSO_4{\cdot}7H_2O$ increased, the mycelial growth of Inonotus obliquus decreased. The medium for maximum mycelial growth of Inonotus obliquus consisted of (per 1 L): glucose, 70 g; peptone, 5-20 g; starch, 10 g; yeast extract, 5 g; $K_2HPO_4$, 2 g and $CaCl_2$, 0.1 g.

• Economic and Environmental Geology
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• v.44 no.5
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• pp.359-372
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• 2011

TA26 seamount, which is located at south part of Tonga arc, occurs widely hydrothermal plume and is area that sampled hostrock, hydrothermal ore and hydrothermal alteration rock for this study. Hostrocks are basalt and basaltic andesite. Altered rocks by hydrothermal solution consists of plagioclase, pyroxene, pyrite, ilmenite, amorphous silica, barite, smectite, iron sulfates, Fe-Si sulfates and Fe silicates. Gains and losses of major, trace and rare earth elements during wallrock alteration suggest that $K_2O$(+0.04~+0.45 g), $SiO_2$(-6.52~+10.56 g), $H_2O$(-0.03~+6.04 g), $SO_4$(-0.46~+17.54 g), S(-0.46~+13.45 g), total S(-0.51~+16.93 g), Ba(-7.60~+185078.62 g), Sr(-36.18~+3033.08 g), Ag(+54.83 g), Au(+1467.49 g), As(-5.80~+1030.80 g), Cd(+249.78 g), Cu(-100.57~+1357.85 g), Pb(+4.91~+532.65 g), Sb(-0.32~+66.59 g), V(-113.58~+102.94 g) and Zn(-49.56~+14989.92 g) elements are enriched from hydrothermal solution. Therefore, gained(enriched) elements(($K_2O$, $H_2O$, $SO_4$, S, total S, Ba, Sr, Ag, Au, As, Cd, Cu, Pb, Sb, V, Zn) represent a potentially tools for exploration of sea-floor hydrothermal deposits from the Tonga arc.

• Journal of Veterinary Clinics
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• v.9 no.1
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• pp.273-276
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• 1992

Present study was undertaken in order to evaluate the lead contents of various feedstuffs produced in Chonbuk area. Fifty-five samples were collected from 5 regions. All of the samples were dry-ashed and analyzed for lead content using atomic absorption spectrophotometer. The results obtained were summarized as followed : 1. The lead content in $\mu\textrm{g}$/g of agriculture by-products were measured with the following mean values and ranges : soybean pod 7.01${\pm}$2.49(4.71∼10.66), rice bran 4.56${\pm}$0.90(3.17∼5.65), rice straw 3.89${\pm}$2.01(1.29∼6.33), rice hull 1.92${\pm}$1.77(0∼3.63). 2. The lead content in $\mu\textrm{g}$/g of pasture plants were measured with the following mean values and ranges : kudzu 20.29${\pm}$4.75(14.84∼25.34), clover 13.92${\pm}$2.68(10.17∼16.44), lespedeza 10.91${\pm}$9.00 (3.35∼23.54), sagebrush 10.75${\pm}$3.28(5.14∼13.18), Korean lawn grass 5.05${\pm}$2.29(2.57∼7.79), cornstalk 3.91${\pm}$2.55(0.50∼7.22), reed 2.92${\pm}$1.88(0.50∼5.73). 3. Seventeen samples (30.9%) out of 55 samples showed lead content of more than 10$\mu\textrm{g}$/g which are said to be the upper limit value for all animals. 4. The regional mean v짓ues for 리1 kinds of samples were Wanju-gun 10.02${\pm}$8.55$\mu\textrm{g}$/g, Mooju-gun 8.16${\pm}$4.91$\mu\textrm{g}$/g, Namwon-gun 7.09${\pm}$4.59$\mu\textrm{g}$/g, Okgu-gun 7.06${\pm}$7.11$\mu\textrm{g}$/g, Jeongup-gun 6.35${\pm}$6.50$\mu\textrm{g}$/g.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.1-8
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• 1999

There were few data for the distribution of the indicator organisms in the commercial plant foods, and for the normal flora and for the foodborne agents within the country. First of all it must be investigated the distribution of the indicator organisms. And also it is very important to prepare the sanitation criteria for the plant foods through the microbiological examination and the investigation of tendency to change of the indicator organisms according to the storage temperature and period. The average number of total viable counts for grains was 2.9$\times$105/g, psychrophilic bacteria 2.9$\times$105/g, heterotrophic bacteria 3.1$\times$105/g, heat-resistant bacteria 2.1$\times$103/g, Pseudomonas aeruginosa 23/g. That for beans was 6.3$\times$102/g, psychrophile 34/g, heterotroph 1.7$\times$102/g. That for sesames was 1.4$\times$105/g, coliform 350/g, psychrophile 7.4$\times$104/g, heterotroph 5.8$\times$104/g, Pseud. aeruginosa 2.3$\times$103/g. heat-resistant bacteria 150/g. That for potatoes was 2.0$\times$107/g, coliform 5.0$\times$104/g, psychrophile 1.8$\times$107, heterotroph 1.4$\times$107/g, heat-resistant bacteria 3.3$\times$104/, Staphylococcus 2.7$\times$105/g, fecal streptococcus 4.5$\times$103/g, Pseud. aeruginosa 7.0$\times$103/g. That for mushrooms was 1.2$\times$108/g, psychrophile 9.4$\times$107/g, heterotroph 1.0$\times$109/g, heat-resistant bacteria 1.6$\times$105/g, Pseud. aeruginosa 1.3$\times$103/g. That for vegetables was 5.9$\times$1011/g, coliform 1.8$\times$106g/, Staphylococcus 1.1$\times$1012/g, heterotroph 8.4$\times$1011/g, heat-resistant bacteria 7.6$\times$106/g, Staphylococcus 1.1$\times$107/g, fecal streptococcus 1.1$\times$104/g, Pseud. aerugniosa 5.2$\times$104/g. That for nuts 3.9$\times$104/g, coliform 3.9$\times$103/g, psychrophile 4.0$\times$104/g, heterotroph 3.2$\times$104/g, heat-resistant bacteria 400/g. In commercial grains and beans, SPC, psychrophile, heterotroph and heat-resistant bacteria stored at 1$0^{\circ}C$, 2$0^{\circ}C$, 3$0^{\circ}C$ were constant. Staphylococcus, coliform, Pseud. aeruginosa were decreased a little n grains, but were not detected in beans. In mushrooms, all indicator organisms were increased as time goes on and were increased rapidly at 2$0^{\circ}C$. In sesames, coliform was not detected at all temperature. psychrophile was increased for 7 days, the others were constant. In potatoes, SPC, psychrophile, heat-resistant bacteria, heterotroph had a tendency to increase and the others were constant. In vegetables, indicator organisms were had a tendency to increase, psychrophile, heterotroph were rapidly increased after 7 days. In nuts, SPC, coliform, psychrophile heterotroph, heat-resistant bacteria, Pseud. aeruginosa were constant, staphylococcus and fecal streptococcus were not detected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.317-322
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• 1993

The diffusion phenomena of water, solid and reducing sugar in Chinese cabbage during salting (5$0^{\circ}C$, 25% salt solution) and desalting (5$0^{\circ}C$, distilled water) were investigated. Water loss and solid gain during salting were rapid in the first 6hrs and then almost leveled off. After 24hrs of salting, water loss and solid gain in 100g of initial wet Chinese cabbage were 33.35g and 6.26g respectively. Moisture content was changed from 94.29% to 83.11% during 24hrs of salting. The reducing sugar concentration was also changed from 29.2 mg/$m\ell$ to 6.5mg/$m\ell$, which was linearized as a function of the square root of salting time and showing that Y=30.1841-5.0269√t. After 24hrs salting, water gain and solid loss during desalting were rapid in the first 4hrs and then increased linearly. After 12hrs of desalting, the water gain and solid loss in 100g of initial wet Chinese cabbage were 20.82g and 9.14g respectively. The amount of solid loss after 12hrs desalting was higher than that of solid gain after 24hrs salting due to the diffusion of solute presented initially in the Chinese cabbage during salting and desalting. The concentration of salt in Chinese cabbage after 12hrs desalting was 2.98% which was a suitable salt concentration for the preparation of Kimchi. At this time, the concentration of reducing sugar was only 1.6mg/$m\ell$. The linear regression equation of reducing sugar concentration during desalting was Y=6.7854-1.5992√t.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.75-85
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• 1988

This survey was conducted to investigate about purchasing, use and management of cooking oil, and the intake amounts of each food and fats & oils from each food on 296 housewives in a big city, medium and small city, farming village, fishing village, and mountain village from June 5 to July 20 in 1987. The percentage and $x^2$-test were used in data analysis and the arithmetic mean of the gross intake divided by the total subjects gave the intake amounts per capita per day. The results of this study are as following; 1. Purchasing and keeping of cooking oil. The reading ratio of label in purchasing cooking oil was high among housewives of cities and highly educated housewives. There were dissatisfactions about quality (46.7%), price (33.7%), and packing (19.5%) after purchasing cooking oil. Cooking oil was being kept mainly in glasses (64.7%) or in synthetic plastics (31.5%), and also in dark & cool places. 2. Use and refining of cooking oil. More housewives (70.6%) kept cooking oil used once in a different container after filtering. The housewives re-using used oil after adding new oil to it were only 30.0%. There were a lot of housewives frying foods twice or three times in the same oil. 3. Intake of fats & oils and foods containing fats & oils. Average intake amounts of food containing fats & oils per person per day was 6.85g in fats & oils, 42.96g in meat & its products, 95.13g in fishes & shellfishes, 22.89g in eggs, 60.69g in legumes & its products, 61.00g in milk & milk products, 4.22g in seeds & nuts, and 9.36g in instant noodles. Average intake amounts of fats & oils per person per day taken from these foods was 6.4g from fats & oils, 2.3g from meat & its products, 4.3g from fishes & shellfishes, 2.7g from eggs, 3.0g from legumes & its products, 2.5g from milk & milk products, 1.8g from seeds & nuts, and 1.7g from instant noodles.

• Bulletin of the Korean Mathematical Society
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• v.61 no.1
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• pp.263-271
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• 2024

A vertex coloring of a graph G is called injective if any two vertices with a common neighbor receive distinct colors. A graph G is injectively k-choosable if any list L of admissible colors on V (G) of size k allows an injective coloring 𝜑 such that 𝜑(v) ∈ L(v) whenever v ∈ V (G). The least k for which G is injectively k-choosable is denoted by χ^l_i(G). For a planar graph G, Bu et al. proved that χ^l_i(G) ≤ ∆ + 6 if girth g ≥ 5 and maximum degree ∆(G) ≥ 8. In this paper, we improve this result by showing that χ^l_i(G) ≤ ∆ + 6 for g ≥ 5 and arbitrary ∆(G).

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.411-417
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• 1994

The extraction condition and quality attributes components in Oolong tea were investigated. Extraction yield was high in $80{\sim}85^{\circ}C$ above 50% ethanol solution. Sucrose content most high among the free sugar ranged $37.2{\sim}55.0\;mg/100\;g$, while arabinose was the least. Organic acids in ethanolic extracts were furmaric, citric and malic acid. Free amino acids were 15 kinds and contents of proline, tyrosine and glutamic acid were comparatively high. Tannin content extracted from water and 25% ethanol solution were 38.6 and $38.5\;{\mu}g/100\;g$, it decreased as ethanol concentration increase. Caffeine content did not changed as extraction conditions. Ascorbic acid content was $6.5\;{\mu}g/g$ when extracted from 25% ethanol solution, it decreased as ethanol concentration increase. Bitter and astringent taste affected to overall preference of Oolong tea. Tea manufactured from 25% ethanol solution extracts recorded most high organoleptic score than any other extraction condition.